• Journal of Microbiology
• /
• v.40 no.3
• /
• pp.219-223
• /
• 2002

In order to investigate the function of Soo1p/${\alpha}$-COP during post-translational modification and intra-cellular transport of cell wall proteins in Saccharomyces cerevisiae, cell wall proteins from the soo1-1/ret1-1 mutant cells were analyzed. SDS-PAGE analysis of biotin labeled cell wall proteins suggested that the soo1-1 mutation impairs post-translational modification of cell wall proteins, such as N- and/ or Ο-glycosylation. Analysis of cell wall proteins with antibodies against ${\beta}$-1,3-glucan and ${\beta}$-1,6-glucan revealed alteration of the linkage between cell wall proteins and ${\beta}$-glucans in the soo1-1 mutant cells. Compositional sugar analysis of the cell wall proteins also suggested that the soo1-1 mutation impairs glycosylation of cell wall protein in the ER, which is crucial for the maintenance of cell wall integrity.

• Korean Journal of Microbiology
• /
• v.37 no.1
• /
• pp.42-48
• /
• 2001

Allele rescue and sequence analysis of soo1-1 allele in Saccharomyces cerevisiae mutant LP0353 revealed that soo1-1 is identical to the previously reported ret1-1 allele, which has a base substitution of A for $G^{681}$ leading to an amino acid substitution of aspartic acid for $glycine^{227}$ in Soolp. However, it was revealed that the addition of osmotic stabilizer, such as 1.2M sorbitol can rescue the temperature sensitive phenotype of the ret1-1 mutant and that the soo1-1/ret1-1 mutation may confer defects in post-translational modification of proteins involved in the yeast cell wall biogenesis. Evidence for a putative role of 5th WD40 domain of the Soo1p/$\alpha$-COP in the construction and maintenance of cell walls was also presented by complementation test with deletion constructs of the SOOl.

• 대한생식의학회:학술대회논문집
• /
• 1996.11a
• /
• pp.54.1-54.1
• /
• 1996

• BMB Reports
• /
• v.30 no.5
• /
• pp.342-345
• /
• 1997

Catechol 1,2-dioxygenase $I_1$ (CD $I_1$) gene of Acinetobacter Iwoffii K24, $catA_1$ was expressed in Escherichia coli and was partially purified by using a MonoQ column. Expressed CD $I_1$ had the same molecular weight as purified CD $I_1$ from A. Iwoffii K24 on SDS-PAGE. Expressed CD $I_1$ was also identified by Western blotting and peptide sequencing of N-terminal and internal regions. When compared with purified CD $I_1$ of A. Iwoffii K24, expressed CD $I_1$ had similar substrate specificities and the effects of compounds on enzyme activity. N-terminal amino acid sequence of CD I expressed in E. coli was the same as that of purified CD $I_1$, suggesting that CD $I_1$ may be under the same posttranslational processing in E. coli and A. Iwoffii K24.

• Proceedings of the KSME Conference
• /
• 2005.11a
• /
• pp.218.1-218.1
• /
• 2005

• Fashion & Textile Research Journal
• /
• v.10 no.1
• /
• pp.1-10
• /
• 2008

• Bulletin of the Korean Chemical Society
• /
• v.30 no.2
• /
• pp.505-508
• /
• 2009

• The Journal of Dong Guk Oriental Medicine
• /
• v.1
• /
• pp.237-249
• /
• 1992

In order to study tile effects of moxibustion on renal failure induced by $HgCl_2$ in rats aminal experiments were carry out. The moxibustion was treat into Sin-soo locus(VII23), We-soo locus(VII21) and Sin-soo + We-soo loci these loci were correspond to human body. Experimental group were divided into 4 groups : lontrol group, moxibustion groups treat on Sin-Soo and We-Soo, Sin-Soo + We-Soo group. The obtained results were as follows : 1. The concentration of serum sodium were inreased in all the groups, compared with those of the control group. Sin-Soo, We-Soo, Sin-Soo + We-Soo loci showed increased on the 1st and 3rd days. All three experimental groups showed a significant increased on 3rd day. 2. The concentration of serum potassium were decreased in all the group, compared with those of the control group. Sin-Soo, We-Soo showed a significant decrease on 3rd day. Sin-Soo + We-Soo showed a little decrease but do not significant decrease. 3. The levels of serum total protein were increased in all the group, compare with those of the control group. Sin-Soo, We-Soo show a significant increased or 3rd day. Sin-Soo + We-Soo do not showed a significant increased. 4. The levels of serum albumin were decreased in all the groups, compared with those of the control group. Sin-Soo, Sin-Soo + We-Soo showed a significant decrease on 3rd day. We-Soo does not showed a significant decrease. 5. The concentration of serum blood urea nitrogen were decreased in all the groups, compared with those of the control group. Sin-Soo, We-Soo, Sin-Soo + We-Soo showed a significant decrease on 3rd day. 6. The levels of serum alkaline phosphatase were decreased in all the group, compared with those of the control groups. Sin-Soo, We-Soo showed a significant decrease on 3rd day Sin-Soo + We-Soo not a significant decrease. In conclusion, the result of this study seemed to effect on the treatment for renal failure induced by $HgCl_2$.

• Archives of Pharmacal Research
• /
• v.25 no.1
• /
• pp.53-56
• /
• 2002

One new and three known coumarins were isolated from the $CHCl_3$ soluble fraction of Angelica dahurica stem. On the basis of spectral data, the structures of the isolated compounds were determined to be scopoletin, angelol I, angelol H and 6-[(1S), 2(R)-2, 3-dihydroxy-1-methoxy-3-methylbutyl]-7-methoxycoumarin; the latter being isolated for the first time from a plant source.

• Journal of the Korean Professional Engineers Association
• /
• v.15 no.1
• /
• pp.14-23
• /
• 1982

1) The characteristic of the recipe for GAL-SOO is to make odorous, pharmaceutical cereal into plaster by honey-mixed boiling so as to be drunken whenever it needed. But the cereal which included sugar was boiled without adding sugar. 2) The part of cereal which was used mostly in making GAL-SOO was seeds of cereals. 3) The history of GAL-SOO was derived from GU GA PIL YONG, a document of WON dynasty of GHINA, but it was developped according to our taste in this county. 4) The pharmaceutical action of GAL-SOO was mainly to strengthen stomach, digestion and appeasing thirst. 5) GAL-SOO tastes so sour and sweet that it was splendid to drink especially in summer as a beverage. 6) The Value of developping GAL-SOO as a beverage is highly approved because of its expediency of recipe and tough endurance storing under ordinary temperature.