• Archives of Pharmacal Research
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• v.21 no.3
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• pp.241-247
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• 1998

This study was designed to determine biochemical and pharmacological properties of a newly synthesized benzimidazole derivative, 2-amino-4, 5-dihydropyrido [1, 2-a] thiazolo [5, 4-g] benzimidazole (YJA20379-5) in vitro and in vivo. In the leaky membrane vesicles of pig gastric mucosa, YJA20379-5 inhibited the $K^+$-stimulated $H^+$, $K^+$-ATPase activity in a concentration- and time-dependent manner, with $IC_{50}$ values being $43{\mu}\textrm{M}$ and $43{\mu}\textrm{M}$ at pH 6.4 and 7.4, respectively. YJA20379-5, given intraduodenally, had a potent inhibitory effect on the gastric acid secretion in pylorus-ligated rats. The $ED_{50}$ value for acid secretion was 15.4 mg/kg. YJA20379-5, administered orally, also suppressed gastric damages induced by water-immersion stress, indomethacin and ethanol, and duodenal damage induced by mepirizole in rats; the $ED_{50}$ values were 17.6, 4.7, 3.0 and 18.7 mg/kg, respectively. Furthermore, repeated oral administration of YJA20379-5 accelerated the spontaneous healing of acetic acid-induced gastric ulcers in rats. It is concluded that the a-ntisecretory activity of YJA20379-5 appears to be associated with inhibition of $H^+$, $K^+$-ATPase, while its antigastric and antiduodenal lesion activities are primarily related to the antisecretory effect.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.727-733
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• 1999

Endo- and exoproteases were used to hydrolyze Alaska pollack processing scrap. In 2 stage hydrolysis, the optimal conditions by Protamex were: temperature, $45.8^{\circ}C$; pH, 6.73; enzyme concentration, 0.11%; time, 105.5 min, whereas those by Flavourzyme were: temperature, $42.0^{\circ}C$; pH, 6.54; enzyme concentration, 0.28%; time, 20.4 hrs. But, the optimal conditions of 1 stage hydrolysis by equal proportion of Protamex and Flavourzyme were: temperature, $52.9^{\circ}C$; pH, 6.3; enzyme concentration, 0.46%; time 10.9 hrs. The contents of carbohydrate and ash were higher in the 2 stage hydrolyzate than the 1 stage, while that of crude lipid was in the reverse order. There were no significant differences in the contents of moisture and crude protein between both methods. The contents of total creatine and IMP, and viable cell counts were higher in the 1 stage hydrolyzate than the 2 stage, while the contents of TMAO, TMA, and Hx was in the reverse order. But, there were no significant differences in the contents of amino-N and color between both methods. The free amino acid contents of the 1 and 2 stage hydrolyzate were 2,741.77 and 3,529.47 mg/100 mL, respectively.

• Journal of Microbiology and Biotechnology
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• v.5 no.3
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• pp.125-131
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• 1995

A 3, 346 bp of the cdd upstream region in Bacillus subtilis was sequenced from the pSO1 (Song BH and J Neuhard. 1989. Mol. Gen. Genet 216: 462-468) and sequence homology was searched to the known genes in Genbank and European Molecular Biology Laboratory databanks. Five complete and one truncated putative coding sequences deduced from the nucleotide sequence were found through the ORF searching by Genetyx and Macvector software, and one of them was identified as the dgk (diacylglycerol kinase) gene and another, a truncated one, as the phoH (phosphate starvation-inducible gene) gene. The B. subtilis dgk gene, having a role for response to several environmental stress signals, revealed an open reading frame of 134 amino acids with 43.1% of sequence identity to the Streptococcus mutans dgk gene. The carboxy terminal 59 residues of the truncated phoH gene showed 52.7% and 34.5% of sequence identity in amino acids with the corresponding genes of Mycobacterium leprae and Escherichia coli. The four remaining coding sequences consisting of 115, 421, 91, and 91 residues were thought to be unknown ORFs because they have no significant similarity to known genes.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.37-43
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• 2018

Optimization of the lactic acid fermentation process was carried out to produce an old antler extract fortified with ${\gamma}$-aminobutyric acid (GABA). An old antler extract (OAE; 5%, w/v) obtained using a herbal extractor showed the highest contents of solids (1.75%) and proteins ($980{\mu}g/mL$). It also showed the highest total amino acid contents of $13,659{\mu}g/mL$, with glycine, proline, and glutamine concentrations of 1,945, 3,405, and $1,641{\mu}g/mL$, respectively. For the over-production of GABA, OAE was fermented with Lactobacillus plantarum EJ2014 in the presence of 0.5%, 1.5% glucose, and 3.5% MSG at $30^{\circ}C$ for 7 days. The fermented OAE showed high viable cell count of $2.0{\times}10^8CFU/mL$, pH of 6.56 and 0.77% acidity after 7 days. In particular, the acidity was greatly decreased by fermentation for 3 days, and 1.4% GABA was produced by the efficient conversion of the substrate, mono sodium glutamate.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.225-231
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• 1994

This study was intended to observe the effect of cooked glutinous rice flour and soused shrimp on the fermentation of Kimchi samples were fermented for 11 days at 10$^{\circ}C$ after they were previously fermented for 6 hours at 20$^{\circ}C$. Changes of pH, total acidity, salt content, reducing sugar content, free amino acid content, total vitamin C content, and ascorbic acid content were measured. The results were as follows; 1. Soused shrimp and glutinous rice flour added in Kimchi acted as lactobacilli growth enhancer during fermentation. 2. Initial cincentrations of redng sugars in Kimch samples with no soused shrimp, 5% and 10% sosed shrimp were 7.5~8.3 mg/g, 3.0~4.7 mg/g and 0.5~0.6 mg/g respectively. Kinchi samples with glutinous rice flour showed higher reducing sugar contents than Kimchi samples without it. 3. Free amino acid contents in Kimchi samples gradually decreased during fermentation at 10$^{\circ}C$. According to their soused shrimp concentration, contents of free amino acid of Kimchi samples were significantly different. And Kimchi samples with glutinous rice flour showed lower free amino acid contents than Kimchi samples without it. 4. Total vitamin C contentrations of Kimchi samples were 24.5~28.0 mg% at the initial stage of fermentation and 15.0~19.2 mg% at the final stage of fermentation. During the fermentation of Kimchi, the higher soused shrimp concentration, the less total vitamin C contents were remained. 5. During the fermentation, ascorbic acid contents of Kimchi samples were not affected by soused shrimp and glutinous rice flour.

• Korean Journal of Plant Resources
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• v.18 no.3
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• pp.374-381
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• 2005

A full-length cDNA encoding ribulose-1,5-bisphosphate carboxylase small subunit (rbcS) has been isolated and its nucleotide sequence determined from root in ginseng plant (Panax ginseng). The rbcS cDNA of ginseng is 790 nucleotides long and has an open reading frame of 549 bp with deduced amino acid of 183 residues (pI 8.37), 20.5 kDa. The deduced amino acid sequence of rbcS matched to the previously reported rbcS protein genes and showed a high similarity with the $78\%$ identity with rbcS of Helianthus annuus (CAA68490). In the phylogenetic analysis based on the amino acid residues, the ginseng rbcS was clustered with H. annuus (CAA68490), C. morifolium (AA025119) and L. sativa (Q40250).

• Journal of fish pathology
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• v.22 no.2
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• pp.137-146
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• 2009

The black rockfish Sebastes schlegelii neutrophil cytosolic factor components p47 phox (phagocyte oxidase) cDNA was cloned. The sequence of the cDNA showed that rockfish p47 phox cDNA consisted of 1,952 bp contained open reading frame encoding predicted polypeptide of 420 amino acids. Additionally analysis of the p47 phox amino acid sequence showed two potential SH3 domains. The functional domains are highly conserved in many animals, though the sequence of the components of the black rockfish showed low homology with that of mammals. The deduced amino acid sequence of the black rockfish p47 phox was similar to those of the carp (60.4%), zebrafish (59,2%), rainbow trout (68.5%), xenopus (55.2%), mouse (54.2%), rabbit (54.5%), rat (53.7%), and chicken (50.9%). The expression of the rockfish p47 phox molecule was induced in peripheral blood leukocytes (PBLs) from 1 to 12 h following LPS stimulation, with a peak at 6 h after the stimulation, and which increased at 1, 3, and 12 h after treated with Poly I:C compared with the control. The rockfish p47 phox gene was expressed in various tissues of healthy fish. The level of p47 phox expression was high in the PBLs, kidney and spleen.

• Korean Journal of Food Science and Technology
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• v.3 no.1
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• pp.57-63
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• 1971

1) Among five lactic acid bacteria examined, Str. thermophilus and Str. diacetilactis produced remarkably greater amount of acids in soybean milk than Str. lactis, Str. cremoris and L. bulgaricus. 2) Soybean milk and skimmed dry milk were combined in the ratio of 7 : 3 and were carried out in lactic acid fermentation for 24 hours at optimum temperature. The result indicated that the yield of precipitation and protein content of it were the most, the moisture content was the least and curd structure formed was considered too hard. 3) Based on these and other results, following procedure was used for manufacturing: soybean milk and skimmed dry milk were combined in the ratio of 7 : 3, heated at $121^{\circ}C$ for 20 min., cooled, added Str. thermophilus as lactic acid starter and incubated for 24 hours and $37{\pm}1^{\circ}C$. The curd was cooked, hooped, and pressed for 24 hours, to the surface of which, Penicillium caseicolum and sodium chloride were spread. During ripening of the curd at $15^{\circ}C$ and $85{\sim}90%$ RH for 21 days, Pen. caseicolum was highly developed after 7 days, pH was increased and proteolytie activity has reached to the peak point after 14 days. After 7 days of ripening total water soluble nitrogen, water soluble protein nitrogen and amino acids nitrogen were begun to increase. After 21 days of ripening total water soluble nitrogen, water soluble protein nitrogen and amino-N reached to 52%, 32% and 14% of total nitogen. In the soybean cheese, after 21 days of ripening, 17 or more kinds of amino acids were detected by two-dimentional paper chromatography. The product contained 63.2% of moisture, 17.5% of crude protein, 13.2% of crude fat, 2.8% of crude ash and 2.5% of sodium chloride.

• Journal of Applied Biological Chemistry
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• v.54 no.2
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• pp.135-142
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• 2011

A feather-degrading bacterium Elizabethkingia meningoseptica CS2-1 was isolated from compost in a chicken farm. Cultured on a basal medium containing 2% chicken feather, the bacterium showed 729.7 ${\mu}mol/mL$ of amino acid. Optimal culture conditions for feather degradation by E. meningoseptica CS2-1 were $25^{\circ}C$, pH 7.5, and 180 rpm. The optimal pH and temperature for protease activity were 8.0 and $40^{\circ}C$, respectively. The composition of an optimal medium for amino acid production was 0.05% NH4Cl, 0.05% NaCl, 0.03% $K_2HPO_4$, 0.03% $KH_2PO_4$, 0.01% $MgCl_2{\cdot}6H_2O$, 0.1% urea, and 2% chicken feather. Characteristics of amino acids extracted from the optimal medium under the optimal culture conditions of E. meningoseptica CS2-1 were analyzed. The total amino acid content of strain CS2-1 was 1063 ${\mu}mol/mL$, which was 46% higher compared to the basal condition (729.7 ${\mu}mol/mL$). The essential amino acid content in the total amino acid was 315.9 ${\mu}mol/mL$, which was 44% higher than that of the basal condition. Major amino acids were proline (14%), aspartic acid (12%), glutamic acid (11%), serine (10%), alanine (10%), glycine (9%), and tyrosine (7%) by strain CS2-1. These results suggest that strain CS2-1 can be used as a potential microbial resource for the production of amino acid using chicken feathers.

• Journal of Sericultural and Entomological Science
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• v.16 no.2
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• pp.77-98
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• 1974

This study was carried out ill an attempt to investigate the properties and activities of sericin obtained from silk cocoon shells in silk reeling water through various instrumental analyses. In addition, the effects of the characteristics in sericin solubility on the reeling process and silk qualities were also studied on the basis of tile above conditions. The results obtained are as follows： I. The sericin properties and activities through various analytical instruments. 1. The water solubility of each amino acid such as serine, glycine. glutamic and aspartic acids against the pH modified water by using automatic amino acid analyzer, showed the lowest solubility at PH 5, but it increased according to drifting toward the alkalinity. 2. When the obtained sericin particles by water pH variation were observed with the electronic microscope, it was found for the sericin Particles to expand in the alkaline regions. 3. The IR spectrum results showed the differences among the pH modified sericin solutions at the range of 2,100cm-1 and 1.890cm-1 of wave number. 4. The existence of sericin with in silk fabrics made differences in the X-ray interference intencity, that is, the non-degummed fabrics had the interference peak at 2$\theta$=14$^{\circ}$, 17$^{\circ}$, 24$^{\circ}$, and the degummed ones had it at 2$\theta$=17$^{\circ}$, 18$^{\circ}$, 20$^{\circ}$, 23$^{\circ}$, 26$^{\circ}$. II. The results of sericin solubility for silk reeling process. 1. The sericin solubility and swelling had a tendency to increase up with high M-alkalinity and pH value of water. But in case of acidity. water hardness and concentration of ethylene glycol were high, the sericin solubility and swelling were decreased. 2. With the filature experiments, the best conditions of filature orator are summarized as fellows ; a. pH; 6.9${\pm}$0.2 d. acidity; below10ppm b. total hardness; 55：5ppm e. Fe ion; none c. M-alkalinity; 40${\pm}$10ppm