• 제목/요약/키워드: protein oxidation

검색결과 638건 처리시간 0.029초

Anti-diabetic effect and mechanism of Korean red ginseng extract in C57BL/KsJ db/db mice

  • ;;정성현
    • 고려인삼학회:학술대회논문집
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    • 고려인삼학회 2007년도 추계 학술대회
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    • pp.57-58
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    • 2007
  • Purpose: Ginseng is a well-known medical plant used in traditional Oriental medicine. Korean red ginseng (KRG) has been known to have potent biological activities such as radical scavenging, vasodilating, anti-tumor and anti-diabetic activities. However, the mechanism of the beneficial effects of KRG on diabetes is yet to be elucidated. The present study was designed to investigate the anti-diabetic effect and mechanism of KRG extract in C57BL/KsJ db/db mice. Methods: The db/db mice were randomly divided into six groups: diabetic control group (DC), red ginseng extract low dose group (RGL, 100 mg/kg), red ginseng extract high dose group (RGH, 200 mg/kg), metformin group (MET, 300 mg/kg), glipizide group (GPZ, 15 mg/kg) and pioglitazone group (PIO, 30 mg/kg), and treated with drugs once per day for 10 weeks. During the experiment, body weight and blood glucose levels were measured once every week. At the end of treatment, we measured Hemoglobin A1c (HbA1c), blood glucose, insulin, triglyceride (TG), adiponectin, leptin, non-esterified fatty acid (NEFA). Morphological analyses of liver, pancreas and white adipose tissue were done by histological observation through hematoxylin-eosin staining. Pancreatic islet insulin and glucagon levels were detected by double-immunofluorescence staining. To elucidate an action of mechanism of KRG, DNA microarray analyses were performed, and western blot and RT-PCR were conducted for validation. Results: Compared to the DC group mice, body weight gain of PIO treated group mice showed 15.2% increase, but the other group mice did not showed significant differences. Compared to the DC group, fasting blood glucose levels were decreased by 19.8% in RGL, 18.3% in RGH, 67.7% in MET, 52.3% in GPZ, 56.9% in PIO-treated group. With decreased plasma glucose levels, the insulin resistance index of the RGL-treated group was reduced by 27.7% compared to the DC group. Insulin resistance values for positive drugs were all markedly decreased by 80.8%, 41.1% and 68.9%, compared to that of DC group. HbA1c levels in RGL, RGH, MET, GPZ and PIO-treated groups were also decreased by 11.0%, 6.4%, 18.9%, 16.1% and 27.9% compared to that of DC group, and these figure revealed a similar trend shown in plasma glucose levels. Plasma TG and NEFA levels were decreased by 18.8% and 16.8%, respectively, and plasma adiponectin and leptin levels were increased by 20.6% and 12.1%, respectively, in the RGL-treated group compared to those in DC group. Histological analysis of the liver of mice treated with KRG revealed a significantly decreased number of lipid droplets compared to the DC group. The control mice exhibited definitive loss and degeneration of islet, whereas mice treated with KRG preserved islet architecture. Compared to the DC group mice, KRG resulted in significant reduction of adipocytes. From the pancreatic islet double-immunofluorescence staining, we observed KRG has increased insulin production, but decreased glucagon production. KRG treatment resulted in stimulation of AMP-activated protein kinase (AMPK) phosphorylation in the db/db mice liver. To elucidate mechanism of action of KRG extract, microarray analysis was conducted in the liver tissue of mice treated with KRG extract, and results suggest that red ginseng affects on hepatic expression of genes responsible for glycolysis, gluconeogenesis and fatty acid oxidation. In summary, multiple administration of KRG showed the hypoglycemic activity and improved glucose tolerance. In addition, KRG increased glucose utilization and improved insulin sensitivity through inhibition of lipogenesis and activation of fatty acid $\beta$-oxidation in the liver tissue. In view of our present data, we may suggest that KRG could provide a solid basis for the development of new anti-diabetic drug.

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RNA sequencing을 이용한 염 스트레스 처리 밀(Triticum aestivum)의 유전자 발현 차이 확인 및 후보 유전자 선발 (Transcriptomic Analysis of Triticum aestivum under Salt Stress Reveals Change of Gene Expression)

  • 전동현;임윤호;강유나;박철수;이동훈;박준찬;최우찬;김경훈;김창수
    • 한국작물학회지
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    • 제67권1호
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    • pp.41-52
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    • 2022
  • 1. 본 연구에서는 우리밀 품종인 금강밀과 염 저항성을 가지는 돌연변이 라인 2020-s1340을 재료로 200 mM 염 스트레스 처리에 따른 전사체 발현을 확인하였다. QuantSeq을 통해 23,634,438개의 reads가 생산되었고 7,331,269개의 reads가 mapping됐다. 2. 염 스트레스 상황에서 총 282개의 DEG가 확인이 되었고 이러한 DEGs는 UDP-glucosyltransferase, receptor kinase-like protein, Lectin receptor-like kinases, cytochrome P450등의 단백질들을 코딩하는 유전자들이다. 이러한 DEGs는 염 저항성과 관련된 후보 유전자들이 될 수 있다. 염 저항성과 관련하여 역할이 밝혀지지 않은 유전자들은 추후 연구를 통해 확인이 필요하다. 3. GO연구에서는 DEGs를 세가지 범주로 분류하였으며 대부분 식물체 내 세포 기초 경로와 관련된 GO term들이 주로 되었으며 각각 범주에 있어서 biological process, molecular process에서는 single-organism process (GO: 0044699), single-organism metabolic process (GO:0044710), oxidation-reduction process (GO:0055114), copper ion transport (GO:0006825), copper ion transmembrane transport (GO:0035434), alternative oxidase activity (GO:0009916) GO term들이 유의성이 높게 나타났다. 4. 이러한 QuantSeq의 분석결과는 밀에 관한 염에 의해 발현되는 전사 발현에 대한 이해를 향상시킬 수 있다. 또한 염 스트레스 반응의 복잡한 분자 메커니즘에 대한 좋은 통찰력을 제공하고 염분 스트레스에 대한 작물 내성의 유전적 개선을 위한 실질적인 토대를 마련할 수 있을 것이다.

Functional Screening for Cell Death Suppressors and Development of Multiple Stress-Tolerant Plants

  • Moon Hae-Jeong;Baek Dong-Won;Lee Ji-Young;Nam Jae-Sung;Yun Dae-Jin
    • Journal of Plant Biotechnology
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    • 제5권3호
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    • pp.143-148
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    • 2003
  • Bax, a mammalian pro-apoptotic member of the Bcl-2 family induces cell death when expressed in yeast. To investigate whether Bax expression can induce cell death in plant, we produced transgenic Arabidopsis plants that contained murine Bax cDNA under control of a glucocorticoid-inducible promoter. Transgenic plants treated with dexamethasone, a strong synthetic glucocorticoid, induced Bax accumulation and cell death, suggesting that some elements of cell death mechanism by Bax may be conserved among various organisms. Therefore, we developed novel yeast genetic system, and cloned several Plant Bax Inhibitors (PBIs). Here, we report the function of two PBIs in detail. PBI1 is ascorbate peroxidase (sAPX). Fluorescence method of dihydrorhodamine123 oxidation revealed that expression of Bax in yeast cells generated reactive oxygen species (ROS), and which was greatly reduced by co-expression with sAPX. These results suggest that sAPX inhibits the generation of ROS by Bax, which in turn suppresses Baxinduced cell death in yeast. PBI2 encodes nucleoside diphosphate kinase (NDPK). ROS stress strongly induces the expression of the NDPK2 gene in Arabidopsis thaliana (AtNDPK2). Transgenic plants overexpressing AtNDPK2 have lower levels of ROS than wildtype plants. Mutants lacking AtNDPK2 had higher levels of ROS than wildtype. $H_2O_2$ treatment induced the phosphorylation of two endogenous proteins whose molecular weights suggested they are AtMPK3 and AtMPK6. In the absence of $H_2O_2$ treatment, phosphorylation of these proteins was slightly elevated in plants overexpressing AtNDPK2 but markedly decreased in the AtNDPK2 deletion mutant. Yeast two-hybrid and in vitro protein pull-down assays revealed that AtNDPK2 specifically interacts with AtMPK3 and AtMPK6. Furthermore, AtNDPK2 also enhances the MSP phosphorylation activity of AtMPK3 in vitro. Finally, constitutive overexpression of AtNDPK2 in Arabidopsis plants conferred an enhanced tolerance to multiple environmental stresses that elicit ROS accumulation in situ. Thus, AtNDPK2 appears to playa novel regulatory role in $H_2O_2$-mediated MAPK signaling in plants.

Dietary L-carnitine Influences Broiler Thigh Yield

  • Kidd, M.T.;Gilbert, J.;Corzo, A.;Page, C.;Virden, W.S.;Woodworth, J.C.
    • Asian-Australasian Journal of Animal Sciences
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    • 제22권5호
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    • pp.681-685
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    • 2009
  • L-carnitine promotes mitochondrial ${\beta}$-oxidation of long chain fatty acids and their subsequent transport across the inner mitochondrial membrane. Although the role of L-carnitine in fatty acid metabolism has been extensively studied, its role in live performance and carcass responses of commercial broilers is less understood. The objective of this research was to determine if Lcarnitine fed at various levels in diets differing in CP and amino acids impacted on live performance and carcass characteristics of commercial broilers. Two floor pen experiments were conducted to assess the effect of dietary L-carnitine in grower diets. In Exp. 1, Ross${\times}$Hubbard Ultra Yield broilers were placed in 48 floor pens (12 birds/pen) and fed common diets to d 14. A two (0 or 50 ppm Lcarnitine) by three (173, 187, and 202 g/kg CP) factorial arrangement of treatments was employed from 15 to 35 d of age (8 replications/treatment). An interaction (p<0.05) in carcass yield indicated that increasing CP (187 g/kg) resulted in improved yield in the presence of L-carnitine. Increasing CP from 173 to 202 g/kg increased (p<0.05) BW gain and decreased (p<0.05) feed conversion and percentage abdominal fat. Feeding dietary L-carnitine increased back-half carcass yield which was attributable to an increase (p<0.05) in thigh, but not drumstick, yield relative to carcass. In Exp. 2, $Ross{\times}Ross$ 708 broilers were fed common diets until 29 d. From 30 to 42 d of age, birds were fed one of seven diets: i) 200 g/kg CP, 0 ppm L-carnitine; ii) 200 g/kg CP, 40 ppm L-carnitine; iii) 180 g/kg CP, 0 ppm L-carnitine; iv) 180 g/kg CP, 10 ppm L-carnitine; v) 180 g/kg CP, 20 ppm L-carnitine; vi) 180 g/kg CP, 30 ppm L-carnitine; and vii) 180 g/kg CP, 40 ppm L-carnitine (6 replications of 12 birds each). BW gain, feed conversion, mortality (30 to 42 d), and carcass traits (42 d) were measured on all birds by pen. There were no treatment differences (p<0.05). However, the addition of 40 ppm L-carnitine in the 200 g CP/kg diet increased (p = 0.06) thigh yields relative to BW in comparison to birds fed diets without L-carnitine, which was further confirmed via a contrast analysis (0 vs. 40 ppm L-carnitine in the 200 and 180 g CP/kg diets; p<0.05). These results indicated that dietary L-carnitine may heighten metabolism in dark meat of commercial broilers resulting in increased relative thigh tissue accretion without compromising breast accretion.

포장 방법에 따른 즉석섭취형 함박스테이크의 냉장저장 중 품질 변화 (Quality changes in ready-to-eat hamburg steak depending on the packaging methods during chilled storage)

  • 임지훈;이성기;정승희;이근택
    • 한국식품저장유통학회지
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    • 제20권6호
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    • pp.775-783
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    • 2013
  • 본 연구에서는 포장방법에 따른 함박스테이크의 냉장저장 중 품질변화를 조사하였다. 대조구는 polylactide(PLA) tray를 이용한 함기포장(AC)이었으며, 처리구로는 진공포장(VAP)과 탈산소제 봉입포장(OS)이 적용되었다. 총균수는 대조구와 처리구 모두 저장기간의 경과에 따라 유의적으로 증가하였으며, 특히 AC구에서의 총균수 증가가 다른 처리구들에 비해 두드러진 것으로 나타났다. 또한 저장기간 중 TBA와 VBN값은 AC구에서 가장 빠른 증가를 보였으며 그 다음으로는 OS, 그리고 VAP포장구의 순이었다. 관능평가 결과 VAP구와 OS구 시료들은 모든 관능평가 항목에서 12일째까지 5.0점 이상의 평가를 받은 반면, AC구는 모든 항목에서 5.0 미만으로 이미 상품성을 상실한 것으로 확인되었다. 이러한 결과들은 VAP나 OS처리를 통하여 포장 내 산소를 제거함으로써 호기적 미생물의 생장과 산화작용의 억제로 인한 지방산패나 단백질부패속도가 지연된 것에 기인한 것으로 판단된다.

솔잎 열수추출물 소스를 첨가한 양념돈육의 저장 중 품질 특성 (Quality Characteristics of Seasoned Pork Meat Added with the Sauce of Pine Needle Extract during Storage)

  • 김하윤;황인국;신영지;김석영;황영;유선미
    • 동아시아식생활학회지
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    • 제22권5호
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    • pp.593-603
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    • 2012
  • This study was carried out to investigate the effects of pine needle extract on the color, hardness, springiness, chewiness, pH, thiobarbituric acid reactive substances (TBARS) value, and total bacterial number of seasoned pork meat stored at $4^{\circ}C$ for 9 days. The pH levels of sauce samples were not affected by the mixing rate of the extracts. Acidity, soluble solids, and salinity gradually increased as the amount of added extract increased. Total polyphenolic contents in the sauce ranged from $1.01{\pm}0.02$ mg GAE/mL to $1.41{\pm}0.04$ mg GAE/mL, DPPH radical scavenging activity ranged from $0.06{\pm}0.01$ AEAC to $0.12{\pm}0.01$ AEAC, and ABTS radical scavenging activity ranged from $0.11{\pm}0.01$ AEAC to $0.19{\pm}0.01$ AEAC. The pH levels significantly decreased as the amount of added extract increased. The lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) values of meat tended to decrease with longer storage period (p<0.05). Hardness and chewiness also increased with longer storage period (p<0.05). The TBARS values decreased as the amount of added extract increased after 6 days (p<0.05). Total bacterial numbers of P5, P10, and P15 decreased compared to the control (p<0.05). In the sensory evaluation, taste and palatability were not significantly different among C, P5, and P10 (p<0.05). Further, flavor, color, tenderness, and juiciness were not different among the seasoned pork meats. These results suggest that pine needle extract can inhibit protein degradation, lipid oxidation, and bacterial growth when used as an additive to seasoned pork meat.

호냉성 균주 유래 재조합 티로시나아제 효소, tyrosinase-CNK의 반응 안정성 연구 (Reaction Stability of the Recombinant Tyrosinase-CNK Originating from the Psychrophilic Marine Microorganism Candidatus Nitrosopumilus Koreensis)

  • 최유래;도현수;정다원;박준태;최유성
    • 청정기술
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    • 제22권3호
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    • pp.175-180
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    • 2016
  • 본 연구에서는, 저온 및 약산성 조건에서 높은 활성을 보이는 티로시나아제인 tyrosinase-CNK의 반응 안정성을 조사하였다. Tyrosinase-CNK는 지금까지 알려진 중온성(mesophilic) 및 호열성(thermophilic) 환경 유래의 티로시나아제 보다는 열 안정성이 낮았으나 0 ℃에서 효소 안정성이 매우 뛰어났고, 반복적인 동결-해동(freeze-thaw) 과정에서도 효소 활성을 안정적으로 유지하였다. 또한, 물과 ethanol 및 acetonitrile이 혼합된 유기용매 환경에서 초기 상대 활성 값의 변화가 관찰되었으나 유기용매 농도의 증가로 인한 추가적인 활성 저하를 유발하지 않고 활성을 일정하게 유지하였다. 한편, 효소 반응의 염(salt)에 대한 저해는 chaotropic 특성이 많이 나타나는 염일수록 적게 나타났다. 결과적으로, tyrosinase-CNK는 통상의 티로시나아제를 이용하여 반응을 수행하기 어려운 환경에서도 원하지 않는 반응을 억제하고 효소 불활성화를 최소화면서 반응을 촉매할 것으로 기대된다.

발효 사료 첨가가 돼지고기의 이화학적 특성에 미치는 영향 (Effect of dietary supplement with fermentation feed on the physicochemical properties of pork)

  • 박원종;성창근;김건중
    • 농업과학연구
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    • 제24권1호
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    • pp.41-49
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    • 1997
  • 발효사료로 사육한 돈육의 이화학적 성질을 규명한 결과는 다음과 같다. 1) 발효사료 처리돈육은 실험돈육에 비해 일반성분에서 지방함량이 낮고 단백질함량이 높아 품질향상에 도움이 인정되었다. 2) 시료 돈육별 산패도 차이는 인정되지 않았으나, 색도는 실험돈육들보다 뚜렷하여 상품 가치가 인정되었다. 3) 지방산 조성에서 Oleic acid가 가장 많이 분포되어 있었으며 포화지방산과 불포화 지방산의 조성비는 보통육 38.3% : 59.9%, 고급육 40.8% 57.8%, 발효사료 처리육 36.3% : 62.0%의 비율이었고, 필수지방산 함량은 보통육14%, 고급이 11.2%, 발효사료 처리육이 16.7%이었다. 4) 아미노산조성은 glutamic acid가 가장 많았고 필수아미노산 비율은 보통육과 발효사료 처리육이 39%, 고급육이 41% 이었다. 5) 시료별 무기질 함량 차이는 거의 없었으며 육즙 추출에 의한 보수력이 발효사료 처리육은 92%로 높게 나타났으며, 가열감량도 15.6%로 가공 및 조리에 다른 돈육보다 이용성이 높게 나타났다.

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Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics

  • Ham, Youn-Kyung;Hwang, Ko-Eun;Song, Dong-Heon;Kim, Yong-Jae;Shin, Dong-Jin;Kim, Kyung-Il;Lee, Hye-Jin;Kim, Na-Rae;Kim, Cheon-Jei
    • 한국축산식품학회지
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    • 제37권2호
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    • pp.219-227
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    • 2017
  • The objective of this study was to determine the physicochemical and sensory properties of cooked emulsion sausages containing different levels of lotus rhizome powder (0, 1, 2, and 3%, based on total weight). Lotus rhizome powder had no significant (p>0.05) impact on pH, moisture, protein, or ash content of sausage. However, fat content was slightly but significantly (p<0.05) decreased when the level of lotus rhizome powder was increased in the sausages. The addition of lotus rhizome powder to sausages at over 1% resulted in significantly (p<0.05) darker and less red color of cooked sausage compared to control. Increase in lotus rhizome level slightly improved the emulsion stability and apparent viscosity. Significant (p<0.05) reduction in cooking loss was observed when more than 1% of lotus rhizome powder was added to sausages. The textural properties of sausages were unaffected by the inclusion of lotus rhizome except for springiness and chewiness. On the manufacture day, control sausage had significantly (p<0.05) higher TBARS value than treatments. Regarding sensory characteristics, increased levels of lotus rhizome powder decreased (p<0.05) color and juiciness scores. However, cooked sausages exhibited similar overall acceptability regardless of the level of lotus rhizome powder added to sausages. Therefore, lotus rhizome powder, an antioxidant dietary fiber, could be used as an effective natural ingredient in meat products for the development of healthier and functional food.

자색고구마 색소와 분말 혼합 첨가에 의한 소시지의 항산화 활성 및 품질 특성 (Quality Characteristics and Antioxidant Activities of Sausages Made from a Mixture of Purple Sweet Potato Powder and Purple Sweet Potato Pigment)

  • 이남례;조윤정;육홍선
    • 한국식품영양과학회지
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    • 제44권9호
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    • pp.1317-1324
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    • 2015
  • 자색고구마 분말과 자색색소를 소시지에 첨가하여 나타나는 항산화 활성과 지방산패 및 단백질 변패, 세균증식 억제 효과를 알아보고자 각각의 농도를 달리하여 5종 소시지를 제조하였다. 대조구와 아질산나트륨 0.15% 첨가구, 자색색소 0.2% 첨가구, 자색색소(0.2%)와 자색고구마 분말 5%와 10% 혼합 첨가구로 구분하여 소시지의 총 폴리페놀, 2,2-diphenyl-l-picrylhydrazyl(DPPH) 라디칼 소거능, 산가, 과산화물가, pH, 휘발성염기질소(VBN) 및 일반세균에 대한 실험을 실시하였다. 소시지의 총 폴리페놀 및 DPPH 라디칼 소거능은 자색고구마 함량 증가(0%, 5%, 10%)에 따라 높아져 자색고구마는 소시지의 항산화 활성능을 높여주었다. 지방산패 및 단백질 변패 여부를 알 수 있는 산가와 과산화물가, VBN은 자색고구마 함량 증가에 따라 낮아져 자색고구마의 항산화능으로 인해 지방산패나 단백질 변패에 대한 억제 효과가 나는 것을 알 수 있었다. 자색색소 0.2% 첨가구는 무첨가구보다 지방산패 및 단백질 변패에 대한 억제 효과는 나타났으나 아질산나트륨 0.15% 첨가구의 효과에는 미치지 못하였다. 그러나 자색색소의 pH가 2.52로 상당 히 낮아 자색색소 첨가구의 pH가 저장기간 내내 가장 낮은 pH를 유지하였고 아질산나트륨보다 일반세균 증식에 대한 억제 효과를 더 나타내었다. 따라서 자색고구마 분말과 자색 색소의 혼합 첨가는 소시지의 항산화 활성을 높여 지방산패, 단백질 변패 억제 효과를 보였으며 자색색소의 낮은 pH로 인해 일반세균에 대한 증식 억제 효과도 나타나 소시지 제조에 적합한 것으로 나타났다.