• 한국가금학회:학술대회논문집
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• 한국가금학회 2006년도 제23차 정기총회 및 학술발표회
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• pp.90-91
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• 2006

To reduce the economic impact and control Low pathogenic avian influenza (LPAI), vaccination with inactivated vaccine has been considered in this country. We tried to develop inactivated vaccine with reassorted H9N3 AI virus which has different type of neuraminidase compare to those of field AI virus. Before reassorted vaccine was produced, we confirm the virus as master seed by limiting dilution, RT-PCR and sequencing method. Also, we evaluate the biological characteristics of the virus to find out the possibility of prevention against field infection of AI virus. Finally, we evaluate the safety and efficacy of the vaccine made of reassorted AI virus in the specific pathogen free (SPF) chickens. After limiting dilution, we choose RV7CE4 as a vaccine candidate and compare the gene sequence of this vaccine strain to those of AI05GA which is parents strain. Compared to amino acid sequences of specific gene of AI05GA and RV7CE4, exhibited a high degree of amino acid sequence homology. In the safety and efficacy test, there were no specific clinical signs or mortality. Reassorted H9N3 viruses were reisolated in cloaca swab on 5 days post inoculation. In the vaccine study, once or twice vaccination was performed and challenged with H9N2 field virus (01310). Vaccine has no adverse effect on birds and formed good immune capability which reduce viral shedding in the birds infected with 01310. Based on the above result, we developed reassorted H9N3 vaccine which will efficiently prevent the low pathogenic AIV (H9N2) infection in the poultry farms.

• 한국응용과학기술학회지
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• 제3권1호
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• pp.23-31
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• 1986

Several authors reported that vegetable proteins cause to decrease serum cholesterol and reported the effect of limiting amino acid balance in dietary protein on the blood component. This study was designed to observe growth rate and blood component in 1% cholesterol-fed male rats intake pure isolated soy proteins and methionine for 4 weeks. The diets were supplemented with either 20% casein or isolated soy protein as dietary protein sources and methionine as limiting amino acid of isolated soy protein and casein protein. The results were as follows; 1) The body weight gain was the greatest in casein groups. 2) Serum total cholesterol concentration was significantly increased by casein groups and slightly decreased by isolated soy protein groups. 3) Serum HDL-cholesterol concentration was significantly increased by isolated soy protein groups than control group. 4) Serum total lipid and triglyceride concentrations were significantly decreased by isolated soy protein groups than control group. 5) Serum glucose concentration was significantly increased by isolated soy protein plus 0.8% methionine than control group. 6) Serum total protein and albumin concentrations were significantly increased by all experimental diets groups than control group. Especially, casein groups were the most increased in all experimental diets groups.

• 한국식품과학회지
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• 제12권4호
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• pp.263-271
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• 1980

피마자박 단백질을 사료 또는 식품화 하기 위하여 탈지 피마자박으로부터 독성분이 완전하게 제거된 단백질을 만들었다. 이 피마자 단백질의 용해도는 ${\varepsilon}$-아미노기의 숙시닐화 및 아세틸화로 $pH\;7{\sim}8$에서 현저하게 증가하였다. 아미노산 분석결과, 황-함유 아미노산과 L-리신이 제한 아미노산이었고, 아실화 과정은 아미노산 함량에 약간의 손실을 주었다. 파파인을 이용한 1 단계법 plastein 반응으로 피마자 단백질 또는 아실화 피마자 단백질과 DL-메티오닌 에틸 에스테르로부터 L-메티오닌 강화 피마자 단백질을 합성하였고, 이 방법으로 L-메티오닌 도입율은 50%였다. 피마자 단백질 및 수식된 피마자 단백질의 펩신에 의한 소화율은 모두 92% 정도였으나, 트립신에 의한 소화율은 숙시닐화 및 아세틸화 단백질이 현저하게 떨어져서 각각 42% 및 26%였다. 피마자 단백질의 단백질 효율은 L-메티오닌 강화로 카제인의 단백질 효율의 90%까지 향상되었으나, 피마자 단백질을 숙시닐화 및 아세틸화 하면 단백질 효율은 감소되어, 각각 카제인의 55% 및 69%였다.

• 대한화학회지
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• 제9권4호
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• pp.201-210
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• 1965

Leuconostoc mesenteroides P-60, Lactobacillus arabinosus 17-5, Streptococcus faecalis R have been successfully used for the quantitative determination of sixteen amino acids in Undaria pinnatifida (Harvey) Suringar hydrolysate by alkaline and hydrolysis for succesive two hours from two to twelve hours, by means of microbiological assay. And thiamine and riboflavin were fluorometrically determinated by thiochrome and lumiflavin in powder (80mesh) of Undaria pinnatifida (Harvey) Suringar. The results were as follows: 1) Arginine contents was the highest in hydrolysate for two hours, but longer the hydrolysis, the more content Undaria pinnatifida was decreased. 2) The adequate contents of other amino acids were obtained by hydrolysis for six hours. 3) Growth check and improve of Lactobacillus were not identified in determination by microbiological assay for Undaria pinnatifida. 4) The following values were obtained in Undaria pinnatifida hydrolysate six hours: asparatic acid 466, arginine 230, lysine 317, histidine 74, isoleucine 242, methionine 202, phenylalanine 256, proline 231, threonine 231, tyrosine 161, valine 415, glycine 302, leucine 414, glutamic acid 625, cystine (5 hrs.) 53 and tryptophan (8 hrs.) 90mg per nitrogen one gram. 5) Protein score was 81 (limiting factor was isoleucine) and essential amino acids pattern was of satisfactory results. And methionine contained was higher than FAO value or milk value. 6) Sulphur contained amino acids (methionine plus cystine) contained in Undaria pinnatifida were 225mg/N-g. That was satisfactory results. 7) Absorption spectrum of wave length were not different 1% HAc from buffer-sol. (pH 6.8) in dilution for determination of riboflavin. Both methods might be suitable. 8) Thiamine and riboflavin contained in Undaria pinnatifida were ($B_1,\;82.51{\pm}1.1){\gamma}/N-g\;and\;(B_2,\;115.29{\pm}1.5){\gamma}/N-g.$.

• 한국미생물생명공학회:학술대회논문집
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• 한국미생물생명공학회 1978년도 추계학술대회
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• pp.206.4-206
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• 1978

By utilizillg whole cell enzyme of the Xantho-monas citri IFO 3835, cephalexin is synthesized directly from 7-amino-deacetoxy cephalosporanic acid (7-ADCA) and phenyl glycine methyl ester (PGM). To date, cephalexin has been manufactu-red by chemical process involving fairly large number of steps to protect the amino group of phenly glycine and carboxyl group of 7-ADCA. However, the enzymatic process involves only a single step with 85％ conversion in 90 minutes. The fermentation variables studied indicate that oxygen transfer is limiting step in the enzyme production. Optimum conditions for enzymatic reaction were 37 C, pH 6.0, and the optimum substrate molar ratio of PGM to 7-ADCA was 2. Other variables that are related to the biochemical properties of whole cell enzyme temperature stability, pH stability, kinetic constants, reusing effect, enzyme loading effect were also evaluated.

• 한국작물학회지
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• 제33권s01호
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• pp.64-85
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• 1988

Peanut seeds are characterized by high oils and proteins with good quality, and are utilized as an edible oil source and a protein-rich food products. The end products, being peanut butter, salted seed, confections, roasting stock and other by-products are favored in world-wide because of their unique roasted peanut flavor. As with many other foods, interest in the composition and chemistry of peanut is largely a result of thier use as human food. Thus, a more complete knowledge of thier chemical and food quality and flavor properties is desired. Literatures are reviewed mainly focucing on the physicochemical properties and nutritional quality of oil, protein and flavor in peanuts. Chemical properties of protein and oil, and volatile flavor component in peanut seeds are studied extensively in view point of chemical and food nutritional value. But in crop base, the synthesis and genetic studies of the chemicals could not provide valuable informations on the breeding for quality improvement. Some essential amino acids are limiting in peanut seeds and the tocopherols are very important in oil stability and for dietary adequacy ratio in high linoleic acid peanut oil, but it is thought to be quite difficult to improve by breeding technique as their lack information of gene actions. However, the selections of high protein and oil, and some essential amino acids and linoleic acid rich genotypes could be helpful for the quality improving. Research studies are also needed to elucidate the relationships between flavor components and consumer perception of peanut flavor.

• Journal of Animal Science and Technology
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• 제62권4호
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• pp.485-494
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• 2020

Limiting amino acids (AAs) for milk production in dairy cows fed on a concentrate diet of corn grain and soybean meal was evaluated in this study. Four lactating and multiparous Holstein cows (in third or fourth parities, with an average body weight of 633 ± 49.2 kg), 8 to 9 weeks into their lactation period, were used in a 4 × 4 Latin square design. The experiment comprised four dietary treatments: (1) no intravenous infusion (control); (2) control plus intravenous infusion of an AA mixture of 6 g/d methionine, 19.1 g/d lysine, 13.8 g/d isoleucine, and 15.4 g/d valine (4AA); (3) control plus intravenous infusion of the AA mixture without methionine (no-Met); and (4) control plus intravenous infusion of the AA mixture without lysine (no-Lys). All animals were fed on a controlled diet (1 kg/d alfalfa hay, 10 kg/d silage, 14 kg/d concentrate mixture, ad libitum timothy hay). The AA composition of the diet and blood were determined using an automatic AA analyzer. Milk composition (protein, fat, lactose, urea nitrogen, and somatic cell counts) was determined using a MilkoScan. The results showed that feed intake for milk production did not differ from that of intravenous infusion using a limiting AA mixture. The 4AA treatment numerically had the highest milk yield (32.4 kg/d), although there was no difference when compared with the control (31.2 kg/d), no-Met (31.3 kg/d), and no-Lys (31.7 kg/d) treatments. The concentration of AAs in blood plasma of cows in all treatments, mainly isoleucine and valine, increased significantly compared with that of control. The no-Met treatment increased (p < 0.05) the concentration of lysine in the blood relative to the control and no-Lys treatments, whereas the no-Lys treatment increased (p < 0.05) the concentration of methionine relative to the control and no-Met treatments. In conclusion, milk production increased when feeding 10 g/d methionine to the cows, together with their concentrate diet of corn grain and soybean meal.

• Journal of Microbiology and Biotechnology
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• 제16권9호
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• pp.1434-1440
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• 2006

The stable anchorage of pyridoxal 5'-phosphate (PLP) in the active site of D-amino acid transaminase (D-AT) is crucial for the enzyme catalysis. The three-dimensional structure of D-AT revealed that Glu32 is one of the active site groups that may playa role in PLP binding. To prove the role of Glu32 in PLP stability, we firstly checked the rate of the potential rate-limiting step. The kinetic analysis showed that the rate of the ${\alpha}$-deprotonation step reduced to 26-folds in E32A mutant enzyme. Spectral analyses of the reaction of D-AT with D-serine revealed that the E32A mutant enzyme failed to stabilize the key enzyme-substrate intermediate, namely a quinonoid intermediate (E-Q). Finally, analysis of circular dichroism (CD) on the wild-type and E32A mutant enzymes showed that the optical activity of PLP in the enzyme active site was lost by the removal of the carboxylic group, proving that Glu32 is indeed involved in the cofactor anchorage. The results suggested that the electrostatic interaction network through the groups from PLP, Glu32, His47, and Arg50, which was observed from the three-dimensional structure of the enzyme, plays a crucial role in the stable anchorage of the cofactor to give necessary torsion to the plane of the cofactor-substrate complex.

• 한국작물학회지
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• 제35권5호
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• pp.393-402
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• 1990

밀 주요 교배모본들에 대한 단백질 함량 변이와 아미노산조성 및 단백질 함량과 제빵 적성간의 관계를 구명하여 용도별 품질에 적합하도록 단백질의 량과 질을 개선하는데 중요한 기초자료를 얻고자 수행한 결과를 요약하면 다음과 같다. 1. 전체 교배모본의 단백질이 9.9%까지의 넓은 분포를 보였으며, 그 평균치는 13.2%를 보였다. 품종별로는 원광이 가장 낮았으며 충남재래, 수원 210호 등이 가장 높은 단백질 함량을 보였다. 2. 국내 육성 또는 재래품종들 가운데서도 14.4% 이상의 함량을 보이는 계통들이 충남재래를 비롯하여 12품종 및 계통들이 선발되었다. 3. 주요 품종들의 단백질 함량과 재배환경 조건과의 관계에서 지역간 최고 3.6%, 년차간 최고 3.3% 차이를 보였으나 품종 고유의 특성은 거의 일정하게 나타났다. 4. 그루밀 등 3품종의 아미노산분석 결과 Proline을 제외한 제빵적성 관련 아미노산들이 단백질함량 증가시 유리한 방향으로 개선되었으나, 영양적 측면은 1g 단백질 기준 아미노산 함량에서 필수아미노산 권장치 350mg(트립토판 제외)에 비해 266.6-273.2mg으로 단백질 함량과는 상관없이 크게 미달되는 것으로 나타났으며, 특히 필수아미노산중 Methionine, Lysine 및 Threonine이 크게 결핍되는 것으로 나타났다. 5. 심전가와 단백질 함량간의 간계에서 매우 상이한 재배환경을 감안하고서도 평균적으로 0.656$^{**}$ 의 높은 상관치를 보였으며, 조건에 따라서 최고0.956$^{**}$ 까지 높은 상관을 보여 단백질 함량만으로도 제빵적성 판정이 가능하였다.

• 한국식품과학회지
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• 제27권5호
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• pp.819-825
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• 1995

고안토시아닌을 함유한 자색고구마의 식량자원으로서의 활용도를 높히고자 엷은 황색고구마와 동시에 영양성분을 분석하였다. 자색고구마의 일반성분 중 단백질 함량이 2.01%, 무질소물이 25.73%였으며, 조지방이 0.25%로 엷은 황색 고구마보다 높았다. 총아미노산의 구성은 2품종 모두 aspartic acid, serine, alanine 및 valine이 주성분이었으며, 자색고구마일 경우 함유황 아미노산이 제1제한 아미노산이었다. 지방산의 조성은 2품종 모두 palmitic acid, linoleic acid가 80% 이상으로 주종을 이루었으며, 불포화지방산 함량이 포화지방산 함량보다 더 높았다. 2품종의 고구마 모두 탄수화물 함량은 75%이상이었고 자색고구마의 중성당 함량은 67.22%로 이중 대부분은 glucose였다. 그리고 uronic acid는 11.88%, starch 59.42%였으며, 특히 자색고구마의 유리당은 엷은 황색고구마의 1/3 정도로서 고구마 고유의 단맛이 적었다. 비타민 $B_1$, 비타민 $B_2$ niacin 함량은 2품종 모두 큰 차이는 없었으나 비타민 C의 함량은 자색고구마가 63.4mg%, 엷은 황색고구마가 48.7mg%였다. 다음 무기질 구성원소로는 자색고구마일 경우 K, Mg, Ca, Na 등이 주성분이었고, 그외 Fe, Mn, Zn, Cu, Al 등이 확인되었다. 총식이섬유는 자색고구마가 13.43%로서, 이중 수용성식이섬유가 7.74%, 불용성식이섬유는 5.69%였으며 또 엷은 황색 고구마는 총식이섬유 함량이 9.79%로 수용성, 불용성 식이섬유 함량이 비슷하였다.