• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.5 no.1
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• pp.47-55
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• 1999

Applications of chitosan are related to molecular weight and degree of deacetylation(DOD) of chitosan completely. The molecular weight and DOD were greatly affected by the concentration of solution time and temperature. The degree of demineralization was not significantly different at $50^{\circ}C\;and\;70^{\circ}C$ after 30 minutes. Deproteinization decreased as process time increased. The nitrogen content was reached to 6.92% after 90 minute at $80^{\circ}C$, which is similar to theoretical nitrogen content of chitin. The DOD was 82.84% after 2 hours reaction and increased as the reaction time increased in the process. Viscosity and molecular weight are increased as recycling number of concentrated NaOH solution increased. Chemical, biological and physical properties of chitosan depend on the DOD and molecular size of the molecule. Tensile strength of the films from acetic acid solutions was between $28.9{\sim}33.6$ MPa and was generally higher than that of the films from lactic acid. Elongation of the films from lactic acid was between $97.0{\sim}109.7%$ and was generally higher than that of the films from the acetic acid. Water vapor permeability of the films prepared from lcetic acid solutions was between $1.9{\sim}2.3ng{\cdot}m/m^2{\cdot}s{\cdot}Pa$ and was generally higher than that of the films from the acetic acid.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.82-89
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• 1997

Monascus anka produces biologically active materials, and liquid M. anka koji was employed for preparing fermented hot pepper soybean paste (kochujang). Three kinds of koji (M. anka, Aspergillus oryzae and mixed koji) were used to prepare kochujang, and changes of physicochemical characteristics were examined during fermentation. A. oryzae koji showed the highest ${\alpha}-amylase$ and protease activities; whereas, M. anka koji showed the highest ${\beta}-amylase$ activity in liquid koji. Water content of kochujang continuously decreased, whereas viscosity increased during fermentation. The water content and viscosity was 46% and $1.4{\times}10^5\;cP$, respectively after 40 days of fermentation. The pH of kochujang with M. anka and/or A. oryzae koji was $4.63{\sim}4.65$ in the beginning and was between 4.53 and 4.67 after 40 days of fermentation. L-, a- and b-values decreased rapidly during fermentation until 20 days of fermentation. After 40 days, L- and b-values of kochujang prepared with M. anka koji showed lower values than A. oryzae, and a-value showed higher values as the amount of M. anka koji increased. Ammoniacle nitrogen content continuously increased during fermentation. Amino nitrogen content was the highest, 241.2 ㎎%, and ammoniacle nitrogen was the lowest, 97.2 ㎎%, in kochujang prepared with A. oryzae. However, amino and ammoniacle nitrogen content showed no difference between M. anka and A. oryzae koji kochujang. Kochujang prepared with M. anka koji showed a potential that kochujang can be manufactured lower level of red pepper than previously used.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1398-1406
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• 2004

To develop the new type of salt-fermented seafoods, the salt-fermented oysters in olive oil (product SO) were manufactured, and food components and quality characteristics of product SO were examined. The optimum processing condition for product SO is as follows. The raw oyster with no shell was washed off with 3% saline solution. Then dewatered, and dipped in the brine-salting solution made up with saturated saline solution and oyster sauce (2 : 1 v/v) mixture added 1% sodium erythorbic acid and 0.2% polyphosphate. After salt-fermentation it ripened by brine salting at 5$\pm$1$^{\circ}C$ for 15 days. Then dried at 15$^{\circ}C$ for 4 hours with cool-air, and packed in No. 3B hexahedron type can. Finally, poured with olive oil and seamed it by double-seamer. The moisture, crude protein, crude ash and volatile basic nitrogen contents of the product SO were 61.6%, 12.0%, 16.3% and 34.3 mg/100 g, respectively. In taste-active components of the product SO, total amount of free amino acids is 2,335.4 mg/100 g and it has increased by 50% overall during salt-fermentation 15 day. Taurine, glutamic acid, proline, glycine, alanine, $\beta$-alanine and lysine were detected as principal free amino acids. The contents of inorganic ions were rich in Na and K ion, while the amounts of nucleotide and its related compounds and other bases except betaine were small. From the results of this research, the product SO had a superior organoleptic qualities compared with conventional oyster product, and could be reserved in good conditions for storage 90 days at room temperature.

• Journal of Mushroom
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• v.19 no.1
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• pp.56-65
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• 2021

The hot-water extracts of four strains of Volvariella volvacea [Vv (KMCC04386), Vv-Chi (KMCC04382), V9-21 (KMCC04380), and VG-19 (KMCC05115)] were prepared to determine their antioxidant activities, ��-glucan content, and nutritional content. Among the four V. volvacea strains, Vv strain showed the highest DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity (23.7%). The highest total polyphenol and total flavonoid contents (8.17 mg y/g and 3.46 mg QE/g, respectively) were observed in the Vv-Chi strain. The ferric reducing antioxidant power (FRAP) and reducing power were significantly higher in the Vv-Chi strain compared to those in the other V. volvacea strains (p<0.05). There were no significant differences in the nitrite scavenging activity among the four different strains (p<0.05). The ��-glucan content in the four V. volvacea strains ranged from 15.13-16.07%, and the VG-19 strain had the highest ��-glucan content (15.73%). The VG-19 strain also had the highest total amino acid (986.8 mg/kg) and essential amino acid (369.3 mg/kg) contents among the four V. volvacea strains. The results of this study showed that the Vv-Chi strain exhibited the highest antioxidant activity, while the ��-glucan and nutritional contents were higher in the VG-19 strain compared to those in the other strains of V. volvacea.

• Journal of Life Science
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• v.20 no.8
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• pp.1193-1200
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• 2010

The cDNA cloning and developmental profiles of the mRNA for A. pernyi arylphorin was determined. The complete A. pernyi arylphorin cDNA sequence comprised 2,234 bp (without the poly $A^+$ tail), including an open reading frame of 2,112 bp beginning with a methionine ATG at bp34. The A. pernyi arylphorin contained 704 amino acids which are highly enriched in aromatic amino acids, phenylalanine and tyrosine. The calculated molecular mass of the A. pernyi arylphorin from the ORF was 83,439 Da. The deduced amino acid sequence of A. pernyi arylphorin showed 78, 71, 62 and 64% identity with those of H. cecropia, M. sexta $\alpha$ subunit, M. sexta $\beta$ subunit and B. mori storage protein. In Northern blot analysis, the A. pernyi arylphorin mRNA only in the fat body of the 5th instar larvae was responsible for gene expression of the protein, and the synthetic activity of the mRNA was detected strongly in the early larvae, but not in the middle or late-stage larvae. In addition, a very weak signal in mRNA activity was detected in pupal stages, but this was considered to be inactive mRNA after reviewing the results of the labeling experiment of this protein.

• Korean Journal of Plant Resources
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• v.26 no.1
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• pp.9-18
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• 2013

The aim of this study is to provide the basic data for yacon [Samallanthus sonchifolius (Poepp. & Endl.) H. Robinson] in dietary food. The nutritional compositons, such as protein, ash, carbohydrate, dietary fiber, vitamin and fructooligosaccharide, were analyzed for 4 yacon germplasm lines. Yacon has low calories with only 46~56 kcal/100 g. The contents of water, fat, ash, protein, carbohydrate and dietary fiber were ranged 85.9~86.8%, 0.1~0.2%, 0.2~0.3%, 0.5~0.7%, 12.2~13.1% and 1.05~1.14%, respectively. The iodine-starch test did not show any color or precipitation reaction, which indicates that yacon has no starch content. However, in the absence of starch, yacon is rich in fluctooligosaccharide, which is between 9.6~11.1%. Maltose is present in the larger amount, followed by sucrose, glucose, and fructose in terms of free sugars. The analysis of minerals revealed that yacon contains potassium in the larger amount of 141~176 mg/100 g F.W., followed by magnesium at 8.2~10.6 mg, calcium, and sodium representing the least present mineral. Yacon proved to have a total of 17 types of amino acids, which are between 404.0~581.8 mg per 100 g of yacon. Glutamic acid, the main sweetening component, is present in the large amount of 94.0~182.2 mg/100 g F.W., followed by aspartic acid, arginine, and alanine. The proportion of the essential amino acid was 24.8~33.6%. Results of analysis also showed that yacon contains 0.001~0.024 mg, 0.03~0.11 mg, 0.02~0.3 mg, 0.3~0.4 mg and 14.1~20.6 mg of ${\beta}$-carotene, thiamin, riboflavin, niacin, and ascorbic acid, respectively. It is also likely to be highly used as functional food material in the future because it is abundant in both fluctooligosaccharide and antioxidants which are important functional components.

• Applied Biological Chemistry
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• v.40 no.6
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• pp.495-500
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• 1997

To isolate a gene for cyclodextrin glycosyltransferase (CGTase) from alkalophilic Bacillus sp. E1, polymerase chain reaction (PCR) amplification was carried out. Direct molecular cloning of 1.2 kbp fragment and partial nucleotide sequence analysis of the PCR amplified clone, pH12, showed close homology with CGTases from Bacillus species. To investigate the genomic structure of the gene, Southern blot analysis of genomic DNA was carried out with the clone pH12 as a molecular probe. It showed that 5.3 kbp XbaI fragment was hybridized with the probe pH12. To isolate a genomic clone, genomic DNA library was constructed and a genomic clone for CGTase, pCGTE1, was isolated. Nucleotide sequence analysis of the clone pCGTE1 revealed that BCGTE1 contained 2,109 bp open reading frame encoding a polypeptide of 703 amino acids and showed over 94.3% amino acid sequence homology with CGTase of ${\beta}-cyclodextrin$ producer, Bacillus sp. KC201.(Received October 7, 1997; accepted October 20, 1997)

• Journal of Microbiology
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• v.44 no.6
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• pp.622-631
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• 2006

In this study we purified a fibrinolytic enzyme from Cordyceps militaris using a combination of ion-exchange chromatography on a DEAE Sephadex A-50 column, gel filtration chromatography on a Sephadex G-75 column, and FPLC on a HiLoad 16/60 Superdex 75 column. This purification protocol resulted in a 191.8-fold purification of the enzyme and a final yield of 12.9 %. The molecular mass of the purified enzyme was estimated to be 52 kDa by SDS-PAGE, fibrin-zymography, and gel filtration chromatography. The first 19 amino acid residues of the N-terminal sequence were ALTTQSNV THGLATISLRQ, which is similar to the subtilisin-like serine protease PR1J from Metarhizium anisopliae var. anisopliase. This enzyme is a neutral protease with an optimal reaction pH and temperature of 7.4 and $37^{\circ}C$, respectively. Results for the fibrinolysis pattern showed that the enzyme rapidly hydrolyzed the fibrin $\alpha$-chain followed by the $\gamma$-$\gamma$ chains. It also hydrolyzed the $\beta$-chain, but more slowly. The A$\alpha$, B$\beta$, and $\gamma$ chains of fibrinogen were also cleaved very rapidly. We found that enzyme activity was inhibited by $Cu^{2+}$ and $Co^{2+}$, but enhanced by the additions of $Ca^{2+}$ and $Mg^{2+}$ ions. Furthermore, fibrinolytic enzyme activity was potently inhibited by PMSF and APMSF. This enzyme exhibited a high specificity for the chymotrypsin substrate S-2586 indicating it's a chymotrypsin-like serine protease. The data we present suggest that the fibrinolytic enzyme derived from the edible and medicinal mushroom Cordyceps militaris has fibrin binding activity, which allows for the local activation of the fibrin degradation pathway.

• BMB Reports
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• v.40 no.5
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• pp.715-722
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• 2007

A new full-length cDNA encoding hyoscyamine $6\beta$-hydroxylase (designated as aah6h, GenBank Accession No. EF187826), which catalyzes the last committed step in the scopolamine biosynthetic pathway, was isolated from young roots of Anisodus acutangulus by rapid amplification of cDNA ends (RACE) for the first time. The full-length cDNA of aah6h was 1380 bp and contained a 1035 bp open reading frame (ORF) encoding a deduced protein of 344 amino acid residues. The deduced protein had an isoelectric point (pI) of 5.09 and a calculated molecular mass of about 38.7 kDa. Sequence analyses showed that AaH6H had high homology with other H6Hs isolated from some scopolamine-producing plants such as Hyoscyamus niger, Datura metel and Atropa belladonna etc. Bioinformatics analyses results indicated AaH6H belongs to 2-oxoglutarate-dependent dioxygenase superfamily. Phylogenetic tree analysis showed that AaH6H had closest relationship with H6H from A. tanguticus. Southern hybridization analysis of the genomic DNA revealed that aah6h belonged to a multi-copy gene family. Tissue expression pattern analysis firstly founded that aah6h expressed in all the tested tissues including roots, stems and leaves and indicated that aah6h was a constitutive-expression gene, which was the first reported tissue-independent h6h gene compared to other known h6h genes.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.5
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• pp.2491-2497
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• 2016

Background: Human leukocyte antigen (HLA) genes have been implicated in cervical cancer in several populations. Objectives: To study the predispositions of HLA alleles/haplotypes with cervical cancer. Materials and Methods: Clinically diagnosed and PAP smear confirmed cervical cancer patients (n 48) and age matched controls (n 47) were genotyped for HLA-A,-B,-DRB1* and DQB1* alleles by PCR-SSP methods. Results: The frequencies of alleles DRB1*04 (OR=2.57), DRB1*15 (OR=2.04), DQB1*0301 (OR=4.91), DQB1*0601 (OR=2.21), B*15 (OR=13.03) and B*07 (OR=6.23) were higher in cervical cancer patients than in the controls. The frequencies of alleles DRB1*10 (OR=0.22) and B*35 (OR=0.19) were decreased. Strong disease associations were observed for haplotypes DRB1*15-DQB1*0601 (OR=6.56; p< $3.5{\times}10^{-4}$), DRB1*14-DQB1*0501 (OR=6.51; p<0.039) and A*11-B*07 (OR=3.95; p<0.005). The reduced frequencies of haplotypes DRB1*10-DQB1*0501 (OR=0.45), A*03-B*35 (OR=0.25) and A*11-B*35 (OR= 0.06) among patients suggested a protective association. HLA-C* typing of 8 patients who possessed a unique three locus haplotype 'A*11-B*07-DRB1*04' (8/48; 16.66%; OR=6.51; p<0.039) revealed the presence of a four locus haplotype 'A*11-B*07-C*01-DRB1*04' in patients (4/8; 50%). Amino acid variation analysis of susceptible allele DQB1*0601 suggested 'tyrosine' at positions ${\beta}9$ and ${\beta}37$ and tyrosine-non-tyrosine genotype combination increased the risk of cervical cancer. Conclusions: Strong susceptible associations were documented for HLA alleles B*15, B*07, DRB1*04, DRB1*15, DQB1*0301, DQB1*0601 and haplotypes DRB1*15-DQB1*0601 and DRB1*14-DQB1*0501. Further, protective associations were evidenced for alleles B*35 and DRB1*10 and haplotypes A*11-B*35 and DRB1*10-DQB1*0501 with cervical cancer in South India.