• Journal of Life Science
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• v.9 no.2
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• pp.34-39
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• 1999

The postsynaptic density (PSD) is a cytoskeletal specialization that is involved in the regulation of synaptic signal transduction. Mainly due to the hydrophobic nature of the PSD proteins, characterization of this intriguing structure at the molecular level has been very intractable until early 1990s. However, recent development in protein microchemistry and molecular cloning techniques allowed identification and characterization of the PSD proteins. As expected, cytoskeletal proteins constitute major components of the PSD. Other major PSD proteins have been identified by protein sequencing, and their genes were used to fish out associating proteins by yeast two-hybrid system expanding our knowledge on the molecular structure of the PSD significantly. In this review, I summarize proteins that are so far identified focusing on the glutamatergic synapses.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.173-174
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• 2003

Dietary proteins are the most important factors affecting growth performance of fish and feed cost. Generally, most of the formulated diets for marine fish include a large amount of fish meal as a protein source because of its high nutritive value and palatability. Quality of fish meal in diet may affect on growth and feed efficiency of fish. Therefore, this study was conducted to evaluate the effect of various fish meals as dietary protein source on growth and feed utilization of the juvenile flounder. (omitted)

• 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.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.50-57
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• 2015

Fish sarcoplasmic protein (SP) is currently dumped as waste from surimi industry and its recovery by practical method for being the non-meat ingredient in meat industry would be a strategy to utilize effectively the fish resource. This study was aimed to apply pH treatment for fish SP recovery and evaluated its effect on pork myofibrillar protein (MP) gel. The pH values of fish SP were changed to 3 and 12, and neutralized to pH 7 before lyophilizing the precipitated protein after centrifugation. Acid-treated fish SP (AFSP) showed about 4-fold higher recovery yield than that of alkaline-treated SP and water absorption capacity was also about 1.2-fold greater. Because of the high recovery yield and water absorption capacity, AFSP was selected to incorporate into MP with/without microbial transglutaminase (MTG). The effects of AFSP and MTG on the physicochemical and rheological characteristics of MP and MP gel were evaluated. MTG induced an increase shear stress of the MP mixture and increase the breaking force of MP gels. MP gel lightness was decreased by adding AFSP. MP gel with MTG showed higher cooking loss than that without MTG. A reduction of cooking loss was observed when the AFSP was added along with MTG, where the insoluble particles were found. Therefore, AFSP could be contributed as a water holding agent in meat protein gel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1045-1050
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• 2006

Optimum operation condition for pilot scale of alkaline processing for fish muscle was investigated by measuring protein solubility, yield, texture, and water-holding capacity. Recovered protein yield was 33.2% for whole fish and 61.8% for minced muscle. Optimum homogenized speed and time, using industrial scale homogenizer, were 3,000 rpm and 5 min, respectively. Limited centrifugal force of continuous cylinder type was 4,000 rpm for recovering soluble protein, and 2,000 rpm for recovering precipitated proteins. The pH control agents such as citric acid, sodium phosphate and calcium oxide decreased the breaking force and deformation of recovered protein gel. The breaking force and deformation of the recovered proteins were high compared to conventional surimi. The breaking force and deformation were decreased by addition of salt, starch and bovine plasma proteins. Whiteness of recovered protein gel was lower than that of conventional surimi. Alkaline processing greatly decreased nitrogen content and chemical oxygen demand in waste water. The results suggest that alkaline processing has a potential as industrial production for recovering the proteins from fish muscle.

• Journal of fish pathology
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• v.6 no.2
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• pp.87-92
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• 1993

In February of 1990, an epizootic disease to masu salmon. Onchorynchus masou cultured at the hatchery of trout in Samchuk. Kwangwondo have broken out and induced heavy mortality. An infectious hematopoietic necrosis virus(IHNV) was isolated from diseased masu salmon fry by the use of fish cell line, CHSE-214. This IHNV isolated from masu salmon was compared with USA isolates of IHNV, SRCV and RB-76 by analysis of virion proteins in sodium dodecyl sulfate poly-acrylamide gel electrophoresis (SDS-PAGE) and neutralization tests with two monoclonal antibodies raised against SRCV(MAb SRCV/A4) and RB-76(MAb RB/B5). In the antigenicity and the size of structural proteins. this IHNV, SCS atrain was smilar to RB-76 belonged to the electropherotype I proposed by Hsu et al.(1986).

• Fisheries and Aquatic Sciences
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• v.25 no.1
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• pp.1-11
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• 2022

Catfish is one of the most important freshwater fish farming commodities in Indonesia. Higher catfish production can be achieved by cultivating transgenic catfish carrying the growth hormone (GH) gene of African catfish (Clarias gariepinus GH, CgGH). This research focuses on analysis of the presence of the CgGH gene in transgenic G₁, G₂, and G₃ mutiara catfish broodstock, as an indication of stable CgGH inheritance. CgGH gene was isolated using the RNeasy mini kit and RT-PCR. RT-PCR revealed amplicons measuring approximately 600 bp in transgenic G₀, G₁, G₂, and G₃ mutiara catfish. The CgGH consensus sequence similarities ranged from 93.76% to 97.06%, with four functional domain sites (somatotropin-1, somatotropin-2, four α-helix, N-glycosylation, four cysteine residues) of fish GH proteins. The functional domains of fish GH proteins are conserved in G₁, G₂, and G₃ and indicate stable exogenous GH inheritance to produce transgenic catfish strains in each generation.

• The Korean Journal of Food And Nutrition
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• v.16 no.3
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• pp.209-217
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• 2003

The composition of muscle proteins and free amino acids in the mudskipper (hibernant fish) were investigated before and after hibernation (maturity period: August, hibernation period: November thru. April). It was found that crude proteins were 17.6% in August, 17.5% in November and 16.9% in April, while among the muscle proteins, sarcoplasmic proteins were constituted up to 19.2～20.4%, 58.8～61.3% for myofibrilla proteins, 11.2～13.2% for intracellular proteins and 7.5～8.3% for stroma proteins. Composition changes of the muscle proteins were hardly noted until November but during the hibernation(from Nov. to Apr.) the amount of the sarcoplasmic proteins and the myofibrillar proteins decreased pronouncedly. As for the sarcoplasmic proteins, 14 subunits were found and among them, the amount of 30 kDa and 46 kDa subunits were found to increase slightly in April compared with those in November, while the amount of 35 kDa and 65 kDa subunits were decreased slightly. As for the myofibrilla proteins, 13 subunits were found and detectable changes in their composition were not observed until November but in April the amount of myosin heavy chain was increased by 3%, while the amount of actin decreased by 3% when those are compared with the results in November. The composition of amino acids in the muscle proteins was hardly changed during the observation period. But there were considerable changes of composition of free amino acids. Glycine and alanine were found to be the major free amino acids. The most striking feature was the changes in the glycine and arginine content: the former, which is a dominant free amino acid, was increased by two-fold in April compared with that in August and the latter was increased by two-fold in November and by four-fold in April. It was also found that the amount of essential amino acids (i.e., lysine and histidine) and others (alanine, glutamic acid, serine, aspartic acid and valine) increased significantly during the hibernation period.

• Journal of fish pathology
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• v.12 no.2
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• pp.89-99
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• 1999

New sixteen heat shock proteins (Hsps) and ten ethanol shock proteins were appeared on the analysis with SDS-PAGE when cultivation temperature for the Vibrio vulnifrcus ATCC 27562 strain was shifted-up to $42^{\circ}C$ from $30^{\circ}C$ for 20 mins and treated with of 6% ethanol for 10 mins, respectively. Even the induction of thermotolerance in V. vulnificus was coincided with the induction of Hsps if the pre-shock was adjusted to thermal temperature. Outer membrane proteins (OMPs) that were purified from the membrane of cells after heat shock showed more immunodominant pattern to the immunized rabbit anti-V. vulnificus O serum in enzyme-linked immunosorbent assay (ELISA). On the western immunoblot analysis it was confirmed that both 62 kDa IMP and 69 kDa OMP in the Hsps and 48 kDa IMP a major OMP in the ethanol shock proteins were reacted with rabbit anti-V. vulnificus O sera. Agglutination titer of the heat shocked V. vulnificus with rabbit anti-V. vulnificus O serum was higher than that of the untreated bacteria.

• Proceedings of the Zoological Society Korea Conference
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• 1997.10b
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• pp.215.2-215
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• 1997

No Abstract, See Full Text