• Korean Journal of Microbiology
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• v.39 no.1
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• pp.62-65
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• 2003

A procedure to increase the stability of 6B capsular polysaccharide on microbead surface in the mutibead assay, a serotyping method for Streptococcus pneumoniae, was studied. Pneumococcal capsular polysaccharide 6B was conjugated to bvine serum albumin (BSA), and the coating efficiency and the stability of the 6B-BSA complex was measured. The 6B-BSA complex showed about 200-fold higher coating efficiency to polystyrene surface than 6B polysaccharide. And the stability of the 6B- BSA to be used in the multibead assay for 30 days after coating.

• Journal of Life Science
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• v.19 no.4
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• pp.436-441
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• 2009

B23/nucleophosmin, a nucleolar protein, translocates into the nucleus from the nucleolus when cells are damaged by extracellular stresses. Recently, it was shown that such translocation of B23/nucleophosmin in normal fibroblasts under stress conditions increases both the stability and activation of the p53 protein by disrupting its interaction with MDM2. Senescent cells have a single large nucleolus and a diminished capacity to induce p53 stability upon exposure to various DNA damaging agents. To investigate the role of B23/nucleophosmin in p53 stability in senescent cells, we established a senescence model system by expressing the ras oncogene in IMR90 cells. The stability of p53 was reduced in these cells in response to nucleolar stress, although the level of B23/nucleophosmin protein was not changed. In addition, p53 did not accumulate in the nucleus and B23/nucleophosmin did not translocate into the nucleoplasm. The binding affinity of B23/nucleophosmin with p53 was reduced in senescent cells, whereas the interaction between MDM2 and p53 was stable. Taken together, the stability of p53 in ras-induced senescent cells may be influenced by the ability of B23/nucleophosmin to interact with p53 in response to nucleolar stress.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2002.05a
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• pp.168-169
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• 2002

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.211-212
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• 2003

지금까지 양어사료에 있어 양질의 단백질원으로서 어분이 가장 많이 사용 되어 왔지만 수급의 불안정, 높은 가격, 어분내 과잉의 인으로 인한 수질 오염 등 많은 문제점들을 야기시기고 있다. 이러한 이유들로 어분을 대체할 식물성 단백질원에 대한 연구가 많이 실행되었다. 특히, 식물성 단백질원 중 대두박은 단백질 조성이 우수한 반면인의 함량은 낮고, 경제적이며, 수급이 안정적인 장점이 있다. (중략)

• Journal of Life Science
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• v.20 no.11
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• pp.1656-1661
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• 2010

Alkaline protease for the hydrolysis of egg yolk protein was immobilized on five carriers - Duolite A568, Celite R640, Dowex-1, Dowex 50W and Silica gel R60. Duolite A568 showed a maximum immobilization yield of 24.7%. Optimum pH for the free and immobilized enzyme was pH 8 and 9, respectively. However, no change was observed in optimum temperature ($50^{\circ}C$). Thermal stability was observed in immobilized enzymes compared to free enzymes. The immobilized enzyme retained 86% activity after 10 cycle operations in a repeated batch process. The effect of flow rate on the stability of enzyme activity in continuous packed-bed reactor was investigated. Lowering flow rate increased the stability of the immobilized enzyme. After 96 hr of continuous operation in a packed-bed reactor, the immobilized enzyme retained 83 and 61% activity when casein and egg yolk were used as a raw materials, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.903-907
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• 2006

Frozen stability of proteins recovered from white croaker and jack mackerel have been tested by measuring oxidation of residual lipid, browning, total plate count, and texture of gel during storage at $-20^{\circ}C$. The oxidation of residual lipid in recovered protein from Jack mackerel increased up to 60 days, and then decreased. Both browning values significantly was increased after 90 days. Total plate count was $1.2{\times}10^4\;CPU/g$ for proteins recovered from white croaker and $3.2{\times}10^4\;CPU/g$ for proteins recovered from jack mackerel in 60 days. The breaking force, deformation, and whiteness of gel formed from proteins recovered from white croaker did not change up th 120 days significantly, while proteins recovered from jack mackerel did not form heat-induced gel in 120 day. Frozen storage of the recovered protein was limited to 90 days for white croaker and to 60 days for jack mackerel considering the gelling ability and textural properties.

• Journal of Life Science
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• v.2 no.1
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• pp.26-34
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• 1992

유전자 재조합 균주의 발효에 있어서 플라스미드의 안정성과 발효공정의 최적화에 대해 개략적으로 서술하였다. 클론된 DNA의 발현은 플라스미드의 안정성을 크게 저해하며, 저하된 플라스미드의 안정성은 재조합 균주의 생산성을 많이 떨어뜨린다. 최적 발효 조건은 각각의 숙주-벡터 시스템, 사용한 배지, 생성물 등에 따라 크게 변한다. 동일한 숙주-벡터 시스템의 경우도, 사용하는 배지에 따라 온도, 희석률 또는 성장속도에 의존하는 정도가 달라지고 또 최적값도 다 변한다. 또한 발효조건의 최적화가 균체 내 플라스미드의 자기복제,mRNA로의 전사, 단백질로의 translation, 더 나아가 미생물 전체의 생리와 밀접하게 관련이 있다.

• Journal of Life Science
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• v.22 no.11
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• pp.1487-1492
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• 2012

Peach (Prunus persica) has been recognized as a food allergen for over 20 years. However, there is little information about cross-reactivity with other foods. The aim of this study was to research cross-reactivity of Korean cherry and hot pepper on patients allergic to peach and its stability by digestive enzyme treatment. Peach, Korean cherry, and hot pepper proteins were extracted and separated by Tricine-SDS-PAGE analysis. The protein extracts had a wide range of molecular weight, from 3 kDa to more than 26 kDa, and displayed different patterns of protein bands on Tricine-SDS-PAGE. Peach allergic patients' sera were used to detect the allergenic protein in three samples. Three peach allergic patients' sera reacted strongly with 9 kDa protein of peach, which was the expected lipid transfer protein (LTP) as the major allergen of peach and was detected with anti-LTP1 polyclonal antibody. However, the reactivity of the 23 kDa protein in Korean cherry and hot pepper protein was stronger than that of the 9 kDa protein. The stability of protein extracts on digestive enzyme treatment was examined using simulated gastric fluids (SGF) and simulated intestinal fluids (SIF), in which digestive enzyme stability is one of the characteristics of allergen potentially causing food allergy. Findings confirmed that allergenic proteins in peach, Korean cherry, and hot pepper were not completely digested by SGF and SIF treatments from results of SDS-PAGE analysis. These results confirmed that Korean cherry and hot pepper might cause cross-reactivity in peach allergic patients, and its allergenic proteins have stability against digestive enzymes.

• Korean Journal of Plant Tissue Culture
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• v.25 no.4
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• pp.245-250
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• 1998

Tobacco mosaic virus(TMV) coat protein cDNA was transformed to Nicotiana tabacum cv. NC82 and the transgenic tobacco plants resistant to TMV infection were isolated in the next generation. The expression of TMV coat protein cDNA and genetic stability of the fifth generation of TMV resistant transgenic tobacco plants at the higher temperature were investigated. The TMV coat protein cDNA was amplified by genomic PCR in all the TMV resistant transgenic tobacco plants. The TMV coat protein expressed in the transgenic tobacco plants was detected at very low level by immunoblot hybridization. Even in tansgenic plants that showed the viral symptom only on very late sucker growth (delay type plants), the coat protein expression in the suckers was much less than that of susceptible tobacco infected with TMV. The TMV coat protein expressed in the transgenic tobacco plants was below 0.01% of total protein. Transcription and expression of the coat protein cDNA in delay type plants were observbed at high temperature (38$^{\circ}C$), and TMV replication was suppressed at both 28$^{\circ}C$ and 38$^{\circ}C$. This indicates that unlike the resistance conferred by 'N' gene. TMV resistance of transgenic tobacco plant won't break down at high temperature.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2003.04a
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• pp.142-142
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• 2003

본 연구에서는 kiwifruit 과육 속에 들어 있는 단백질분해효소의 gelatin분해활성을 조사하고 그 산업적 방안을 검토하였다. Kiwifruit 과육에서 3개의 단백질분해효소의 활성 밴드(PI, PII, PIII)가 관찰되었다. 단백질분해효소 PI은 220 kD, PII는 51 kD, PIII는 26 kD에 해당하는 것으로 추정할 수 있었다. 이들 단백질분해효소 PI, PII, PIII는 모두 pH 2.0~5.0 범위에서 높은 활성을 보였으며 pH 4.0에서 가장 높게 나타났다. 이들 단백질분해효소 PI, PII, PIII는 모두 cysteine proteinase 저해제인 E-64와 iodoacetate에 의해서 저해되었으며, cysteine proteinase를 촉진하는 DTT, cysteine 및 $\beta$-mercaptoethanol에 의해서 활성이 증가하였다. 그 중 단백질분해효소 PIII는 분자량과 효소의 특성으로 보아 actinidin (EC 3.4.22.14)과 동일한 것으로 판단되었다. 단백질분해효소 PI, PII, PIII는 모두 $Ca^{2+}$, $Mg^{2+}$과 $Mn^{2+}$에 의해 촉진되었으며, $Zn^{2+}$과 Hg$^{2+}$에 의해 완전히 저해되는 것으로 나타났다. 하지만, Co$^{2+}$, Cu$^{2+}$, $Al^{3+}$ , Fe$^{3+}$ 등 금속이온의 영향은 다소 다르게 나타났다. Kiwifruit 과육의 단백질분해효소 PI, PII, PIII 중에서 PI과 PII는 온도가 증가함에 따라 활성이 점차 낮아졌으나 PIII는 비교적 안정한 것으로 조사되었다. 특히, PIII는 5$0^{\circ}C$ 이내의 범위에서 48시간 경과시에도 75% 이상의 활성을 보여 이 범위의 온도에서는 상당 시간 동안 안정한 것으로 나타났다. 단백질분해효소의 산업적 가치를 고려해 볼 때 우선적으로 넓은 기질특이성과 열안정성이 높아야 한다. Kiwifruit에서 추출한 단백질분해효소는 4$0^{\circ}C$ 전후에서 최대의 활성을 보이고, 고온에서도 상당 시간 비교적 안정한 특성을 보여 식품제조, 식육연화 등 식품산업 분야에서의 활용가능성이 높을 것으로 보이며, 나아가 단백질이 갖는 식품학적 기능성을 높이는 데에도 사용할 수 있을 것으로 판단된다.