• Preventive Nutrition and Food Science
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• 제3권2호
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• pp.175-179
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• 1998

Some functional properties and nutritive value were determined for the protein concentrated fractionated from chrysanthemum flower in orer to renew interest in the flowers as food. Proximate components of chrysanthemum flower protein concentration (FPC) showed 61.2% protein, 2.0% fat and 35.2% carbhydrate on a dry basis. In amino acid composition of FPC, glutamic acid was the highest in the content, follwoed by aspartic acid, leucine and lysine. The ratio of essential/ total amino acids(E/T) was 0.42, showing a higher level of essential amino acids compared to the FAO reference protein. Digestibility of chrysanthemum FPC by pepsin and trypsin was lwoer than that of casein and was negatively correlative to both water and fat absorptions. Similar characteristics were determined between chrysanthemum FPC and milk casein in their emulsifying activity and emulsion stability. This results indicate that flowers or petals of chrysanthemum might be developed as a good source of protein.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2001년도 추계학술발표대회
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• pp.886-889
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• 2001

C-terminus specific immobilization often results in a increased structural stability resistant to various denaturation factors. In order to elucidate the immobilization effect on the c-terminus in molecular level, we made over 200 protein data set from Protein Data Bank(PDB), analyzed c-terminus structure of each protein, and investigated the structural relationship with the stabilizing factors such as hydrogen bond, ion pairs, cation pi, disulfide bond, solvation free energy, surface area, flexibility and so on.

• 한국생물물리학회:학술대회논문집
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• 한국생물물리학회 1996년도 정기총회 및 학술발표회
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• pp.25-25
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• 1996

A mature mutant ribose binding protein (RBP) of Escherichia coli was obtained by site-directed mutagenesis, replacing Thr-3 in the N-domain of wild-type mature RBP (WT -mRBP) with a Trp residue (N- Trp-mRBP). The equilibrium unfolding properties and the refolding kinetics of this protein were monitored by fluorescence and circular dichroism (CD). (omitted)

• BMB Reports
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• 제30권1호
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• pp.73-79
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• 1997

This study was designed to investigate the effects of dietary garlic powder on cytochrome P450 enzymes and membrane stability in murine hepatocarcinogenesis initiated by diethylnitrosamine (DEN). Male Sprague-Dawley rats received a single intraperitoneal injection of DEN (200 mg/kg body wt) dissolved in saline. After 2 weeks on a basal diet, animals were fed diets containing 0. 0.5. 2.0. or 5.0% garlic powder for 6 weeks, and were subjected to two-thirds partial hepatectomy. The areas of placental glutathione S-transferase (GST-P) positive foci were inhibited in rats fed with garlic diets. GST-P is the most effective marker for DEN-initiated lesions. Hepatic microsomal lipid peroxidation was significantly decreased in rats fed with 2.0 and 5.0% garlic powder diets compared with that observed in the control animals and hepatic microsomal glucose 6-phosphatase (G6Pase) activity was found to increase significantly in rats fed 0.5 and 2.0% garlic powder diets. Thus as little as 0.5% garlic powder has a positive effect on the stability of hepatic microsomal membranes. p-Nitrophenol hydroxylase (PNPH) activity and the level of cytochrome P450 2E1 protein in the hepatic microsomes from rats fed diets containing 2.0 and 5.0% garlic powder were much lower than those of control microsomes. Rats fed 5.0% garlic powder diets exhibited the lowest P450 2E1 activity and protein levels among groups. Pentoxyresorufin O-dealkylase activity and immunoblot (cytochrome P450 2B1) analyses were not different between groups. However, the levels of cytochrome P450 1A1/2 protein in rats fed 0.5 and 2.0% garlic powder were significantly induced compared to controls. These results suggest that 2.0% garlic powder is effective in inhibiting the areas of GST-P positive foci, modulating certain isoforms of cytochrome P450 enzymes and stabilizing the hepatic microsomal membrane. Thus, the selective modification of cytochrome P450 enzymes and membrane stability by dietary garlic powder may influence areas of GST-P positive foci and chemoprevention of post-initiation of rat hepatocarcinogenesis.

• 한국식품조리과학회지
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• 제31권3호
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• pp.241-247
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• 2015

This study was conducted in order to evaluate emulsion mapping between emulsion stability and moisture content, cooking yield, hardness, protein solubility, apparent viscosity, and overall acceptability of pork or beef emulsion batters. The pork and beef emulsion batters were added to different parts of the meat. The formulations indicating low emulsion stability and high cooking yield were T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. Low stability, low hardness and protein solubility were also T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. The Pearson's correlation coefficients show that emulsion stability is negatively correlated with cooking yield (p<0.05), with a value of -0.90, and positively correlated with hardness (p<0.05), and protein solubility (p<0.01) with values of 0.65 and 0.59, respectively. This approach has been found to be particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Therefore, the results obtained with emulsion mapping are useful in the making of new emulsified meat products of the desired quality.

• 한국축산식품학회지
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• 제40권6호
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• pp.1033-1043
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• 2020

This study investigated the impacts of gelatin hydrolysate addition on the technological properties and lipid oxidation stability of cooked sausage. Gelatin hydrolysate was prepared from pork and duck skin gelatin, through stepwise hydrolysis using collagenase and pepsin. The cooked sausages were formulated without gelatin (control) or with 1% pork skin gelatin, 1% duck skin gelatin, 1% pork skin gelatin hydrolysate, and 1% duck skin gelatin hydrolysate. The pH, color characteristics, protein solubility, cooking loss, and textural properties of cooked sausages were evaluated, and the 2-thiobarbituric acid reactive substances (TBARS) value was measured weekly to determine lipid oxidation stability during 4 wk of refrigerated storage. Enzymatic hydrolysis of gelatin decreased protein content and CIE L* but increased redness and yellowness (p<0.05). When 1% gelatin or gelatin hydrolysate was incorporated in cooked sausage, however, little to no impacts on pH value, moisture content, protein content, color characteristics, protein solubility, and cooking loss were found (p>0.05). The addition of 1% duck skin gelatin hydrolysate increased the cohesiveness and chewiness of cooked sausages. The inclusion of 1% duck skin gelatin accelerated lipid oxidation of cooked sausages during refrigerated storage (p<0.05), whereas duck skin gelatin hydrolysate caused a lower TBARS value in cooked sausage compared to duck skin gelatin. The results show comparable effects of gelatin and gelatin hydrolysate addition on the technological properties of cooked sausages; however, the oxidative stability of raw materials for gelatin extraction should be evaluated clearly in further studies.

• 한국식품영양과학회지
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• 제35권7호
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• pp.903-907
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• 2006

전갱이 회수단백질은 동결저장 기간이 경과함에 따라 잔여지질의 산화생성물도 크게 증가하였으며, 백조기와 전갱이 회수단백질의 갈변도는 저장 90일 이후에 크게 증가하였다. 일반세균의 수는 전갱이 회수단백질이 백조기 회수단백질에 비하여 높았으나, 시판 수리미에서 검출되는 생균수와 거의 일치하였다. 백조기 회수단백질 가열 젤의 파괴강도, 변형 값 및 백색도 값은 저장 120일까지 큰 변화를 보이지 않은 반면, 120일동안 동결저장한 전갱이 회수단백질은 가열 젤을 형성하지 못했다. 가열 젤 형성능과 파괴강도 및 변형 값에 미루어 수산가공을 위한 중간소재로서 백조기와 전갱이 회수단백질의 동결저장 한계는 안정성을 고려할 때 각각 90일과 60일이 적당할 것으로 예측하였다.

• Molecules and Cells
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• 제42권10호
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• pp.693-701
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• 2019

Plants monitor changes in day length to coordinate their flowering time with appropriate seasons. In Arabidopsis, the diel and seasonal regulation of CONSTANS (CO) protein stability is crucial for the induction of FLOWERING LOCUS T (FT) gene in long days. FLAVIN-BINDING, KELCH REPEAT, F-BOX 1 (FKF1) and ZEITLUPE (ZTL) proteins control the shape of CO expression profile antagonistically, although regulation mechanisms remain unknown. In this study, we show that GIGANTEA (GI) protein modulates the stability and nuclear function of FKF1, which is closely related to the stabilization of CO in the afternoon of long days. The abundance of FKF1 protein is decreased by the gi mutation, but increased by GI overexpression throughout the day. Unlike the previous report, the translocation of FKF1 to the nucleus was not prevented by ZTL overexpression. In addition, the FKF1-ZTL complex formation is higher in the nucleus than in the cytosol. GI interacts with ZTL in the nucleus, implicating the attenuation of ZTL activity by the GI binding and, in turn, the sequestration of FKF1 from ZTL in the nucleus. We also found that the CO-ZTL complex presents in the nucleus, and CO protein abundance is largely reduced in the afternoon by ZTL overexpression, indicating that ZTL promotes CO degradation by capturing FKF1 in the nucleus under these conditions. Collectively, our findings suggest that GI plays a pivotal role in CO stability for the precise control of flowering by coordinating balanced functional properties of FKF1 and ZTL.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2003년도 생물공학의 동향(XII)
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• pp.725-725
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• 2003

• 생명과학회지
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• 제22권11호
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• pp.1487-1492
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• 2012

복숭아는 오래 전부터 알레르기를 일으키는 식품으로 알려져 있으나 특정 식품과의 교차반응에 대한 연구는 부족한 실정이다. 본 연구에서는 한국에서 재배되고 있는 복숭아, 앵두, 고추의 단백질을 추출하여 복숭아 알레르기를 가진 환자가 앵두와 고추에 대해 교차반응성을 일으키는지 확인하고 이 단백질들의 소화효소처리에 따른 안정성을 조사하였다. 복숭아, 앵두 및 고추 단백질 추출물은 Tricine-SDS-PAGE상에서 3 kDa부터 26 kDa 이상까지 넓은 범위의 단백질 분포를 보였으나 각기 다른 패턴을 가지는 것을 확인하였다. 복숭아 단백질의 항원성을 확인하기 위해 복숭아 민감성 환자의 혈청과의 IgE반응성을 확인한 결과, 환자 혈청은 모두 복숭아의 주요 항원성 단백질 lipid transfer protein로 예상되는 9 kDa 부근에서 강한 IgE결합력을 보였으며 또한 9 kDa 단백질이 anti-LTP1 polyclonal antibody에 의해 검출되는 것을 확인하였다. 앵두와 고추 단백질 추출물은 23 kDa 부근에서의 IgE결합력이 9 kDa과의 반응성보다 크게 나타났다. 복숭아, 앵두 및 고추의 소화효소에 대한 안정성을 SDS-PAGE 상에서 확인한 결과, 복숭아, 앵두 및 고추의 항원성 단백질은 인공 위액 및 장액에 의해 완전히 분해되지 않아 알레르기를 유발할 잠재성이 있는 것을 확인할 수 있었다. 본 연구 결과를 바탕으로, 복숭아, 앵두 및 고추 단백질 추출물이 소화효소처리에 안정성을 가지는 특성을 가지며 복숭아 알레르기 증상을 가지는 사람에게 앵두 및 고추는 교차반응성을 일으킬 가능성이 크다는 것을 확인할 수 있었다.