• Molecules and Cells
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• v.25 no.2
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• pp.294-300
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• 2008

Cytokinins are essential hormones in plant development. $\underline{A}$rabidopsis $\underline{h}$istidine-containing $\underline{p}$hosphotransfer proteins (AHPs) are mediators in a multistep phosphorelay pathway for cytokinin signaling. The exact role of AHP4 has not been elucidated. In this study, we demonstrated young flower-specific expression of AHP4, and compared AHP4-overexpressing (Ox) trangenic Arabidopsis lines and an ahp4 knock-out line. AHP4-Ox plants had reduced fertility due to a lack of secondary cell wall thickening in the anther endothecium and inhibition of IRREGURAR XYLEMs (IRXs) expression in young flowers. Conversely, ahp4 anthers had more lignified anther walls than the wild type, and increased IRXs expression. Our study indicates that AHP4 negatively regulates thickening of the secondary cell wall of the anther endothecium, and provides new insight into the role of cytokinins in formation of secondary cell walls via the action of AHP4.

• Bulletin of the Korean Chemical Society
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• v.23 no.12
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• pp.1724-1728
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• 2002

The adsorption of proteins on the surface of glass slides is essential for the construction of protein chips. Here, we report that a Histidine (His)-tagged protein protein has been efficiently adsorbed on glass coated with nickel. A variety of nickel chloride-coated plates were prepared by the spin-coating method and adsorbed to the His-tagged protein. When the protein was adsorbed onto the surface of a variety of nickel chloride-coated glass slides, the efficiency of protein adsorption was dependent upon the coating conditions such as nickel chloride concentration, the spin speed and the drying temperature. The slides appropriate for protein adsorption were obtained when the slides were coated with 11%(w/w) of $NiCl_2$ at the spin speed of 4000 rpm for 20 sec and then dried at higher than 40°C. The physical properties of their nickel chloride thin layer were characterized by scanning electron microscopy. x-ray diffraction and atomic force microscopy, finding that the nickel chloride particles were around 10 nm in diameter and uniformly crystallized at 101 faces. These results show that nickel chloride-coated slides prepared by the spin-coating method are utilizable for the construction of Histagged protein chips.

• Genomics & Informatics
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• v.4 no.3
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• pp.133-136
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• 2006

The adsorption of proteins on the surface of glass slides is essential for construction of protein chips. Previously, we prepared a nickel-coated plate by the spin-coating method for immobilization of His-tagged proteins. In order to know whether the structural factor is responsible for the immobilization of His-tagged proteins to the nickel-coated glass slide, we executed a series of experiments. First we purified a His-tagged protein after expressing the vector in E. coli BL21 (DE3). Then we obtained the unfolding curve for the His-tagged protein by using guanidine hydrochloride. Fractions unfolded were monitored by internal fluorescence spectroscopy. The ${\Delta}G_{H20}$ for unfolding was $2.27kcal/mol{/pm}0.52$. Then we tested if unfolded His-tagged proteins can be adsorbed to the nickel-coated plate, comparing with $Ni^{2+}-NTA$ (nitrilotriacetic acid) beads. Whereas unfolded His-tagged proteins were adsorbed to $Ni^{2+}-NTA$ beads, they did not bind to the nickel-coated plate. In conclusion, a structural factor is likely to be an important factor for constructing the protein chips, when His-tagged proteins will immobilize to the nickel-coated slides.

• Journal of Nutrition and Health
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• v.3 no.2
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• pp.87-94
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• 1970

The amino acid composition of human and cow's milk represents a standard of reference in infantnutrition. The amino acid compositions determined by automatic amino acid analyzer, Yanagimote Model LC-5. Protein in the human and cow's milk were found to be hydrolyzed to yield free amino acids. Qualitative data for free amino acids in the milk are as follows: 1) Amounts of acidic amino acids such as glutamic and aspartic acid in cow's milk were obserbed to be about 2 times compared with human milk and it is considered that the abundance in these amino acids may contribute significantly to the specific flavor of cow's milk. 2) It is much interesting that in the human milk the contents of sulfur-containing amino acids were high comparatively better than cow's milk; cystine was found to be 3 times ana methionine, 2 times. 3) In the human milk a high content of some essential amino acids such as threonine, isoleucine and leucine was demonstrated and a specific flavor sweet amino acids. 4) Large amounts of basic amino acid such as histidine was found to occur in human milk and arginine in cow's milk.

• Korean Journal of Poultry Science
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• v.40 no.3
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• pp.235-241
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• 2013

This work was carried to evaluate effect of different raising periods on fatty acids and amino acids properties of Korean native commercial ducks. Korean native ducks (n = 90) from National Institute of Animal Science (RDA, Korea) were divided into 6 groups (15 birds/group) and were fed with meat-type duck diets for 8 wk old. When ducks grew at specific wk (6, 7 and 8 weeks), 2 ducks per group were slaughtered at 6, 7 and 8 wk old. Myristic acid (C14:0) and palmitic acid (C16:0) of saturated fatty acid (SFA) were the highest and arachidonic acid of unsaturated fatty acid (USFA) was the lowest at the age of 6 weeks old (P<0.05) at the age of 6 weeks old among treatments. Stearic acid of SFA was the highest at the age of 7 weeks old among treatments. There was no significant difference on other fatty acids among treatments. SFA and USFA have significant difference at the age of 8 weeks (P<0.05). Histidine, leucine, lysine, methionine, phenylalanine and threonine of essential amino acid increased with passing weeks (P<0.05). There was no significant difference on isoleucine and valine (P>0.05). Every non-essential amino acids were the highest at the age of 8 weeks among treatments (P<0.05). In conclusion, fatty acid contents and amino acid contents increased until the age of 8 weeks old, but further research was needed because of deficiency of data to suggest the correct shipping time.

• Korean Journal of Food Science and Technology
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• v.8 no.1
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• pp.19-32
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• 1976

The laboratory Mejus as well as home-made Meju and improved Meju received from Korea were ripened in the brine for up to 8 months and the changes is the chemical composition during the process were determined and the differences between the types of Meju were compared. On the basis of the amino acid pattern, the changes in the protein quality of soybean during the process was evaluated. No significant changes in the general chemical composition of Meju were noticed during the ripening for 8 months. However, the nitrogen solubility of Meju increased for $13{\sim}29%$ to $66{\sim}78%$ during 8 month ripening of the Meju-brine mixture. The concentration of free amino-N to the total-N increased from $4{\sim}7%$ in Meju to $29{\sim}35%$ in the 8month ripened mixture. The concentration of amino-N to the total-N increased from $1{\sim}4%$ in Meju to $5{\sim}14%$ in the 8month ripened mixture and the changes varied with the type of Meju used. Remarkable changes in the amino acid pattern of soybean were occured during the ripening process. The concentration of methionine decreased to the half of original Meju during the first month of ripening. Arginine and histidine were destroyed rapidly by the ripening longer than 1 month. A considerable amount of ornithine was synthesized during the ripening. The amino acid pattern of Meju did change drastically during the ripening longer than 3 months and the changes varied with the type of Meju. The retention of the nutrients in soybean during 8 month ripening of the laboratory 3 month Meju in the brine was 49% for carbohydrates, 107% for crude fat, 93% for crude protein and 74% for the total amino acid. Histidine, arginine and methionine and 74% for the total amino acid. Histidine, arginine and methionine were the most damaged during the process, retaining only 25%, 27% and 49% of the contents in raw soybean, respectively, whereas lysine retained 79%. By the separation of the 8 month ripened mixture, approximately 60% of crude protein, all of crude fat and 80% of carbohydrates in the mixture were retained in soypaste. Soypaste contained higher concentrations of amino acids per 16gN compared to soysauce, except for lysine. The most limiting amino acid of the protein was the S-containing amino acids in all cases studied, whereas the second limiting amino acid varied from valine in soybean to threonine in most of Mejus and the brine mixtures, lysine in most of soypastes and tryptophan in some of soysauces. According to the protein quality evaluation made by the reference of the FAO provisional pattern of amino acid, the chemical score of raw soybean was 82, which was reduced to 77 by cooking and further reduced to $71{\sim}74$ by Meju fermentation. At the eighth month of ripening the chemical score of the Meju-brine mixtures were reduced to $51{\sim}66. After the separation, the chemical score of soypaste ranged from 60 to 71, whereas that of soysauce varied from 45 to 57. Generally, the products made from improved Meju recorded the highest score, whereas those made from homemade Meju showed the poorest protein quality. The essential amino acid index(EAAI) of the samples was similar to the chemical score, but it appeared to fit the overall changes in the amino acid pattern during the process better than the chemical score.

• Journal of Life Science
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• v.30 no.1
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• pp.88-95
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• 2020

Using a random arbitrarily primed polymerase chain reaction, messenger RNA expression levels were assessed after exposure to 10% (v/v) toluene for 8 hr in solvent-tolerant Pseudomonas sp. BCNU 106. Among the 100 up-expressed products, 50 complementary DNA fragments were confirmed to express repeatedly; these were cloned and then sequenced. Blast analysis revealed that toluene stimulated an adaptive increase in the gene expression level in association with transcriptions such as LysR family of transcriptional regulators and RNA polymerase factor sigma-32. The expression of catalase and Mn2+/Fe2+ transporter genes functionally associated with inorganic ion transport and metabolism increased, and the increased expression of type IV pilus assembly PilZ and multi-sensor signal transduction histidine kinase genes, functionally categorized into signal transduction and mechanisms, was also demonstrated under toluene stress. The gene expression level of beta-hexosaminidase in association with carbohydrate transport and metabolism increased, and those of DNA polymerase III subunit epsilon, DNA-3-methyladenine glycosylase II, DEAD/DEAH box helicase domain-containing protein, and ABC transporter also increased after exposure to toluene in DNA replication, recombination, and repair, and even in defense mechanism. In particular, the RNAs corresponding to the ABC transporter, Mn2+/Fe2+ transporter, and the β-hexosaminidase gene were confirmed to be markedly induced in the presence of 10% toluene. Thus, defense mechanism, cellular ion homeostasis, and biofilm formation were shown as essential for toluene tolerance in Pseudomonas sp. BCNU 106.

• KSBB Journal
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• v.14 no.1
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• pp.36-44
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• 1999

The biosynthesis of Lovastatin, a cholesterol lowering agent formed by the filamentous fungus Aspergillus terreus, was investigated in shaking flask. The effects of essential elements in the experimental medium such as carbon, nitrogen, phosphate sources, and amino acids were examined to increase Lovastatin productivity. Lovastatin production in shaking flasks was 68 mg/L in the used medium. Effect of carbon source on Lovastatin production was performed. As a carbon source in the medium, 45 mL/L of glycerol increased the Lovastatin production up to 256 mg/L, which was found to be improved almost 3.5 times in comparison with that in common medium. The optimum concventration of peptonized milk as nitrogen source was obtained 30g/L on Lovastatin production. The severe inhibition of the cell growth and the Lovastatin production were observed in shaking flasks conducted at the medium contained ammonium carbonate as a nitrogen source. Lovastatin production various concentrations of several phosphate compounds was also examined. The addition of either potassium phosphate diabsic or sodium phosphate dibasic increased the Lovastatin production and the optimal level of potassium phosphate dibasic was 6 g/L. Even though Lovastatin contain methionine-derived methyl group, L-methionine and DL-methionine tend to diminish the Lovastatin production. Among the amino acids, L-histidine and L-tryptophan had a remarkable enhancing effect on the Lovastatin production. The optimal concentration of L-histidine and L-tryptophan was 6g/L.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.886-890
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• 2008

Levels of minerals, vitamin, amino acids, fatty acids and chemical compositions were determined in the fleshy parts that are used for food. The moisture, crude protein, crude lipid, crude ash and carbohydrate contents of masou salmon were $73.6{\pm}0.4$, $17.7{\pm}0.3$, $3.3{\pm}0.2$, $1.3{\pm}0.1$ and $4.1{\pm}0.2%$, respectively. Potassium was the highest followed by phosphorus, calcium and sodium. The vitamin C and E levels in masou salmon were 600 and $200\;{\mu}g/100\;g$, respectively. Sixteen amino acids were detected and essential amino acids among them are threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysine, arginine, and histidine. Oleic acid was the most abundant fatty acid in masou salmon and polyunsaturated fatty acids were EPA, DHA, linoleic acid, $\alpha$-linolenic acid, $\gamma$-linolenic acid and arachidonic acid. These results may offer a scientific basis for the commercial use of masou salmon.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.426-430
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• 2006

This study was conducted to investigate the effects of gender on sensory scores, fatty acid and amino acid of Berkshire pork A total of 40 pigs (60 kg) were divided into 2 group (gilt and barrow) and raised up to 110 kg live weight. Pigs were conventionally slaughtered, and then chilled overnight. Pork loin (longissimus dorsi) muscle was removed from each left side and meat qualities were evaluated. The results obtained were as follows; In sensory evaluation, color, marbling score, aroma and overall acceptability of brrow groups were significantly higher than that of gilt groups (p<0.05). In fatty acid analysis, linoleic acid and arachidonic acid of gilt groups were higher than those of barrow groups, EFA (essential fatty acid) and UFA (unsaturated fatty acid) were lower in barrow groups compared to the gilt groups. In amino acid compositions, alanine, tyrosine and arginine of barrow groups were significantly higher and threonine, proline and histidine lower than those of gilt groups (p<0.05).