• Journal of Life Science
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• v.6 no.4
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• pp.234-240
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• 1996

A double-stranded RNA binding factor (RBF), characterized as an inhibitor of PKR kinase in our previous study, was evaluated for its RNA binding specificities by RNA gel electrophoretic mobility shift analysis and membrane filter binding assay, RBF displayed affinities for a broad range of RNAs including viral RNAs and synthetic RNAs consiting of stem and loop structures. GC-rich RNA stem helices as short as 11 bp are suggested to represent the minimal binding motif for RBF. RBF binding to all the natural RNAs tested was reversible by poly(I): poly(C) addition, but E. coli 5S RNA was inefficient.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.724-730
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• 2006

Two types of powdered chungkookjang, were prepared by a hot air-drying process, and the freeze-drying, and composition and aroma patterns were examined. The fresh chungkookjang was composed of 53.8% moisture, while the hot air-dried and freeze-dried powdered chungkookjang contained 5.2% moisture, $39.3{\sim}39.4%$ crude protein, $18.6{\sim}18.7%$ crude lipid, $4.7{\sim}5.0%$ crude ash, and $31.7{\sim}32.2%$ carbohydrate. The pH of the each powered chungkookjang was similar, ranging from 6.5 to 6.7. The freeze-dried powdered chungkookjang showed the highest lightness (67.30), yellowness (59.37) while the highest redness (43.1) was observed in the hot air-dried chungkookjang. Each chungkookjang was analysed by an electronic nose with metal oxide 12 sensors and SPME-GC/MS. The response by the electronic nose was analysed by principal component analysis (PCA). The proportion of the first principal component was 90.47%, suggesting that each aroma pattern of the prepared chungkookjang was discriminated. SPME-GC/MS was used to identify the pyrazines. The percentage of pyrazines observed in the fresh chungkookjang, freeze-dried powdered chungkookjang, and hot air-dried powdered chungkookjang was 6.6, 3.8 and 15.9%, respectively. A higher overall preference was obtained from the hot air-dried powdered chungkookjang than with the freeze-dried powdered chungkookjang.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.7
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• pp.3073-3077
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• 2015

Background: TP53 mutations are the most common genetic alterations in human cancers. There are also several polymorphisms in both exons and introns of TP53 that may influence its anti-tumor functions and increase the risk of cancer development. Associations of the TP53 intron 6 G13964C polymorphism with increased risk of development of several cancers have been investigated in numerous studies, but the results were controversial and conflicting. In this study, we aimed to investigate the probable association of this polymorphism with risk of both thyroid and breast cancers among the Iranian-Azeri population. Materials and Methods: We performed two separate case control studies on associations of the intron 6 polymorphism with two different kinds of cancer. In one case-control study, a total of 75 patients with thyroid carcinoma and 180 controls were analyzed and the other study included 170 patients with breast cancer and 135 healthy women. The intron 6 genotype was determined by RFLP-PCR and the SPSS 16 program was applied for data analysis. Results: For thyroid cancer, the frequencies of GG genotype were 96.0% in patients and 93.3% in controls. The GC genotype had a frequency of 4.0 % in patients and 6.7% in controls. In the study on breast cancer, the frequency of GG and GC genotypes in patients were 95.3% and 4.7%, respectively. In breast related control group, the frequency of GG genotype was 93.3 % and the frequency of GC genotype was 6.7%. None of the cases and controls had the CC genotype. Conclusions: There was no significant association between the TP53 intron 6 G13964C polymorphism and risk of development of both thyroid and breast cancer in Iranian-Azeri patients.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.621-627
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• 2006

To characterize aroma properties of burnt beef reaction flavor manufactured by extrusion, volatile flavor compounds and aroma-active compounds were analyzed by simultaneous steam distillation and solvent extraction (SDE)-gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Hydrolyzed vegetable protein (HVP) was successfully extruded with precursors (glucose, cystine, furaneol, thiamin, methionine, garlic powder, and lecithin) at $160^{\circ}C$, screw speed of 45 rpm, and feed rate of 38 kg/hr. Sixty eight volatile flavor compounds were found in burnt beef reaction flavor. The number of volatile flavor compounds decreased significantly when HVP was extruded either with furaneol-free precursors or without precursors. Twenty seven aroma-active compounds were detected in burnt beef reaction flavor. Of these, methional and 2-methyl-3-furanthiol were the most intense aroma-active compounds. It was suggested that furaneol played an important role in the formation of burnt beef reaction flavor.

• Journal of Gastric Cancer
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• v.20 no.1
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• pp.106-114
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• 2020

Breast metastases of extramammary malignant neoplasms are rare, with an incidence of 0.3%-2.7% among all malignant mammary tumors. Breast metastases from gastric carcinoma are very rare (<0.1%), and this event is even rarer during pregnancy. Herein, we describe a 39-year-old Caucasian woman with a history of an Epstein-Barr virus-associated gastric carcinoma (EBVaGC) that was characterized by prominent tumor infiltrating lymphocytes. Three years after undergoing radical surgery, the patient developed bilateral breast nodules during her pregnancy. A breast biopsy was performed, and histology confirmed a diagnosis of EBVaGC; tumor cells showed positivity for cytokeratin 8/18 and E-cadherin, and negativity for cytokeratin 7, cytokeratin 20, cytokeratin 5/6, caudal type homebox 2, androgen receptor, mammaglobin, gross cystic disease fluid protein-15, and estrogen and progesterone receptors. We also discuss the main diagnostic pitfalls. To our knowledge, this is the first report of an EBVaGC with lymphoid stroma that developed breast metastases during pregnancy.

• Journal of Microbiology and Biotechnology
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• v.22 no.3
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• pp.316-325
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• 2012

Xylanase has been used extensively in the industrial and agricultural fields. However, the low-yield production of xylanase from native species cannot meet the increasing demand of the market. Therefore, improving the heterologous expression of xylanase through basic gene optimization may help to overcome the shortage. In this study, we synthesized a high-GC-content native sequence of the thermostable xylanase gene xynB from Streptomyces olivaceoviridis A1 and, also designed a slightly AT-biased sequence with codons completely optimized to be favorable to Pichia pastoris. The comparison of the sequences' expression efficiencies in P. pastoris X33 was determined through the detection of single-copy-number integrants, which were quantified using qPCR. Surprisingly, the high GC content did not appear to be detrimental to the heterologous expression of xynB in yeast, whereas the optimized sequence, with its extremely skewed codon usage, exhibited more abundant accumulation of synthesized recombinant proteins in the yeast cell, but an approximately 30% reduction of the secretion level, deduced from the enzymatic activity assay. In this study, we developed a more accurate method for comparing the expression levels of individual yeast transformants. Moreover, our results provide a practical example for further investigation of what constitutes a rational design strategy for a heterologously expressed and secreted protein.

• Journal of Life Science
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• v.14 no.6 s.67
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• pp.931-937
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• 2004

The present investigation was carried out to determine the qualitative difference between 4 varieties of perilla leaves cultivated Miryang area, particularly focusing on the amino acid composition and flavor compounds. Aspartic acid, glutamic acid, glycine, alanine, arginine, and threonine were the major amino acids, and tyrosine and cysteine and methionine containing sulfur were detected as little amount in protein of all perilla leaves. All perilla leaves contained about 34 kinds of free amino acids, and the major free amino acids were same as the protein bound amino acids. However, no significant difference among 4 varieties of perilla leaves was observed in the profiles of protein bound and free amino acids composition. Flavor compounds analyzed by GC-MSD following to extraction of flavor by SDE (Simultaneous Steam Distillation-Extraction) were detected as 51 kinds from 'Leafy perilla 1', 47 kinds from 'Yupsil perilla', 46 kinds from 'Miryang 9' and 'YCPL. The major volatile compound was perilla ketone, its concentration was $145.75\;{\mu}g/g$ in 'Miryang 9', $187.00\;{\mu}g/g$ in 'YCPL', $301.59\;{\mu}g/g$ in 'Leafy perilla l' and $551.42\;{\mu}g/g$ in 'Yupsil perilla', but the other flavor compounds, 3-hexen-l-ol, trans-2-hexenal, $\beta-caryophyllene,\;\alpha-farnesene$ and etc, were less than $20\;{\mu}g/g$.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.839-846
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• 1997

Addition of three natural flavoring materials, hydrolyzed vegetable protein (HVP), hydrolyzed animal protein (HAP) and yeast extract (YE), into 0.2 M cystine-0.1 M lactose-0.1 M maltose solution (control) was studied for development of meat-like flavor by Maillard reaction. The HVP, HAP and YE were added individually at various concentrations and were mixed at selected concentration in order to compare their effects. The absorbance, color, sensory characteristics and volatile compounds of the solutions after the reaction at $100^{\circ}C$ for 8 hr were measured. The results showed that the absorbances of reaction solution at 420 nm and 278 nm were increased as reaction time and the concentration of the natural flavoring material increased. Also ‘L’ values of reaction solutions added with HVP, HAP or YE decreased while the ‘b’ value increased slightly. From the results of sensory evaluation 1.16% HVP, 0.94% HAP, 1.48% YE or 1.16% HVP + 0.94% HAP were selected as the appropriate substrates for the meat-like flavor development. The volatile compounds identified by GC/MS for the control and those added with 1.16% HVP or 1.16% HVP+0.94% HAP were 1 hydrocarbons, 9 aldehydes, 5 ketones, 1 ester, 5 alcohols, 2 aromatics(benzene), 2 furans, 1 sulfur compound.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.6
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• pp.893-901
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• 2017

Objective: Hypocalcemia is an important metabolic disease of dairy cows during the transition period, although the effect of hypocalcemia on biological function in dairy cows remains unknown. Methods: In this study, proteomic, mass spectrum, bioinformatics and western blotting were employed to identify differentially expressed proteins related to serum Ca concentration. Serum samples from dairy cows were collected at three time points: 3rd days before calving (day -3), the day of calving (day 0), and 3rd days after calving (day +3). According to the Ca concentration on day 0, a total of 27 dairy cows were assigned to one of three groups (clinical, subclinical, and healthy). Samples collected on day -3 were used for discovery of differentially expressed proteins, which were separated and identified via proteomic analysis and mass spectrometry. Bioinformatics analysis was performed to determine the function of the identified proteins (gene ontology and pathway analysis). The differentially expressed proteins were verified by western blot analysis. Results: There were 57 differential spots separated and eight different proteins were identified. Vitamin D-binding protein precursor (group-specific component, GC), alpha-2-macroglobulin (A2M) protein, and apolipoprotein A-IV were related to hypocalcemia by bioinformatics analysis. Due to its specific expression (up-regulated in clinical hypocalcemia and down-regulated in subclinical hypocalcemia), A2M was selected for validation. The results were consistent with those of proteomic analysis. Conclusion: A2M was as an early detection index for distinguishing clinical and subclinical hypocalcemia. The possible pathogenesis of clinical hypocalcemia caused by GC and apolipoprotein A-IV was speculated. The down-regulated expression of GC was a probable cause of the decrease in calcium concentration.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.783-792
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• 2015

Abstract This study evaluated the effects of adding glasswort hydrate containing non-meat ingredient (GM, carboxy methyl cellulose; GC, carrageenan; GI, isolated soy protein; GS, sodium caseinate) on the quality characteristics of reduced-salt, reduced-fat frankfurters. The pH and color evaluation showed significant differences, depending on the type of glasswort hydrate added (p<0.05). In the raw batters and cooked frankfurters, the addition of glasswort hydrate decreased the redness and increased the yellowness in comparison with frankfurters without glasswort hydrate. The reduction in salt and fat content significantly increased cooking loss and decreased hardness, tenderness and juiciness (p<0.05). Glasswort hydrate containing non-meat ingredient improved cooking loss, water holding capacity, emulsion stability, hardness, and viscosity of reduced-salt, reduced-fat frankfurters. The GM treatment had the highest myofibiliar protein solubility among all treatments, which was associated with emulsion stability and viscosity. The GC treatment had higher values for all texture parameters than the control. In the sensory evaluation, the addition of glasswort hydrate with non-meat ingredient improved tenderness and juiciness of reduced-salt, reduced-fat frankfurters. GM, GC, and GI treatments improved not only the physicochemical properties but also the sensory characteristics of reduced-salt, reduced-fat frankfurters. The results indicated that the use of glasswort hydrate containing non-meat ingredient was improved the quality characteristics of reduced-salt, reduced-fat frankfurters.