• Applied Biological Chemistry
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• 제32권1호
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• pp.64-72
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• 1989

Near full length cDNA clones encoding the rice seed storage protein, prolamine, were isolated and divided into two homology classes based on cross-hybridization and DNA sequencing analysis. These cDNA clones contain a single open reading frame encoding a putative rice prolamine precursor(M.W.=17,200) possessing atypical 14 amino acid signal peptide. Clones of these two homology classes diverge mainly by insertions/deletions of short nucleotide stretches and point mutations. The deduced primary structures of both types of prolamine polypeptides are devoid of any major tandem repetitive sequences, a feature prevalent in other cereal prolamines. No significant homology teas detected between the rice prolamine and other cereal prolamines, indicating that the rice gene evolved from a different ancestor that gave rise to other cereal prolamine genes. Developing wheat and rice endosperms were examined using ultrathin sections prepared from tissues harvested at various days after flowering. By immunocytochemical localization techniques, wheat prolamines are localized within vesicles from Golgi apparatus and in homogeneous regions of protein bodies. The involvement of the goli apparatus in the packaging of wheat prolamines into protein bodies indicates a pathway which differs from the mode of other cereal prolamines and resembles the mechanism employed for the storage of rice glutelin and legume globulins.

• Journal of Plant Biology
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• 제36권4호
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• pp.327-335
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• 1993

The active sites, intracellular transport, function of cellulase in association with the disintegration of the storage materials of the endosperm cells during seed maturation and after-ripening of Panax ginseng C.A. Meyer seeds were studied by electron microscopy. Cytochemical activities of the cellulase occurred in protein bodies and vesicles of endosperm cells in seed with red seed coat. In after-ripening seed, the activities were strongly found in the cell wall of endosperm near the umbiliform layer and on neighbouring vesicles, so it is assumed that these cells begin to be decomposed. Cellulase activities were initiated before the decomposition of storage materials. But, no activity was observed in the umbiliform layer, so it is suggested that cellulase lose its activity after the completion of lysis process.

• 한국작물학회지
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• 제39권6호
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• pp.564-570
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• 1994

땅콩 품종에 있어서 종자발아 동안에 단백질의 함량 및 pattern(subunits)의 변화를 조사하였던 바 다음과 같은 결과를 얻었다. 땅콩의 저장단백질 패턴이 다른 남대와 대광의 자엽부에 대한 함수율의 변화는 거의 비슷하였으나 배축부에서는 치상 2일과 3일에 남대가 75.0％, 89.1%였고, 대광이 66.0%, 83.5%로서 남대가 다소 높은 함량을 나타내었다. 가용성 단백질의 함량 변화는 남대와 대광 두 품종 공히 자엽부에서는 2∼3일, 배축부에서는 치상 1∼2일 사이에 현저히 감소되었으며, 치상 5일에 자엽부에서는 28∼29%, 배축부에서는 10%의 함량을 나타내었다. 남대와 대광 두 품종의 arachin의 함량은 자엽부, 배축부에서 모두 남대 품종이 높은 값을 나타내었고, 발아 동안에 생성된 new protein은 자엽부에서 3일, 배축부에서 2일에 최고량을 보였다. arachin type이 상이한 남대와 대광 품종에서 발아동안에 대광의 자엽부에서만 치상 2일경부터 16kD의 band를 나타내었다. 발아가 진행됨에 따라 남대와 대광 품종의 자엽부에서는 66, 43, 40, (35.5)kD의 subunit들이 현저히 감소되어 치상 4일경에 소실되었고, 21.5∼23.0kD의 subunits는 완만한 감소로 유지되었으며, 14∼16kD의 low polypeptides는 점차 승가를 나타내었다. 또한, 배축부에서도 치상 2일 동안에 자엽부와 같은 경향을 나타내었다.

• 한국작물학회지
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• 제47권
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• pp.163-174
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• 2002

Peanut is one of the principal oil seeds in the world as a rich source of edible oil and protein. Peanut quality arises as a result of a complex interaction of genetic, physiological and biochemistry processes that produce the chemical composition of the peanut seed. The major factors influencing seed quality are degree of maturity and digging and drying, curing and storage as a series of harvesting. The end products, peanut butter, salted seed, confections, roasting stock and by-products are favored in world-wide because of their unique roasted peanut flavor, Literatures are reviewed mainly focusing on the physiological properties and nutritional quality of oil, protein and flavor in peanut. Chemical properties of protein and oil, and volatile flavor component in peanut seeds are studied. The objectives of this paper were to review and summarize the results obtained from the improving quality breeding program and evaluation of the chemical composition in peanut up to now.

• Journal of Plant Biology
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• 제37권3호
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• pp.293-299
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• 1994

Developing rice endosperm cells display two morphologically distinct rough endoplasmic reticulum (ER) membranes, the cisternae ER (C-ER) and theprotein body ER (PB-ER), the latter delimiting the prolamine protein bodies. We (Li et al., 1993) have recently shown that the storage protein mRNAs are not randomly distributed on these ER types; the C-ER is enriched for glutelin mRNAs, whereas the PB-ER harbors predominantly prolamine transcripts. To address whether these ER types have differnet capacities to translate these mRNAs and translocate their proteins into the lumen, a microsomal fraction enriched in C-ER vesicles was prepared from devleoping rice seeds. When present in an in vitro translatin system, the microsomes were able to proteolytically remove the signal peptide and internalize both preproglutelin and preprolamine within the microsomal vesicles. Of the two species, preprolamine was more effectively translocated and processed. These results suggest that the C-ER has the capacity to recognize and bind both storage protein mRNAs during protein synthesis. Moreover, efficient translocation and processing of glutelin requires additional factors that are deficient or absent in the in vitro system.

• 농업과학연구
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• 제24권2호
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• pp.121-125
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• 1997

베트남으로부터 수집된 총 437 벼 지역종을 사용하여 총 종자 단백질을 분석하기 위하여 SDS-PAGE와 phenol 반응을 수행하였다. 세 가지 다른 형태의 glutelin a subunit이 검출되었다. 60kDa의 분자량인 wx 단백질 수준은 세 그룹으로 분리되었는데, 이는 non-glutelin, intermediate, 그리고 glutelin 전분 유형이다 종자 저장 단백질과 wx 단백질의 변이에 의한 실험결과 지역종은 7그룹으로 구분된다. Glutelin a subunit의 A와 B형의 빈도분포는 벼 지역종이 수집된 위도에 따라서 변하였다. 페놀 반응에 대한 지리학적인 구배가 검출되었다.

• 한국축산식품학회지
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• 제36권3호
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• pp.300-308
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• 2016

In this study, the effects of grape seed flour on the physical-chemical properties, microbiological and sensory properties of Turkish dry fermented sausage, sucuk, was investigated. After the sausages produced with beef, beef fat, sheep tail fat and spices, they were ripened for 14 d. Then they were vacuum-packaged and stored for 80 d at 4℃. The effects of grape seed flour (GSF; 0%, 0.75%, 1.5%, 3%) on the physical-chemical properties (pH, moisture, fat, protein, free fatty acids, thiobarbituric acids, diameter reduction, ripening yield, instrumental colour), microbiological properties (total aerobic mesophilic and lactic acid bacteria, Enterobacteriaceae, mould and yeast) and sensory properties of the sausages were investigated. Grape seed flour decreased moisture, TBA, diameter reduction, instrumental colour (a, b) values and sensory analysis scores during the ripening period; it also decreased TBA, instrumental colour (L, a, b) values, total aerobic mesophilic and lactic acid bacteria counts during the storage period. It was concluded that grape seed flour has a potential application as an additive in dry fermented sausages.

• BMB Reports
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• 제31권2호
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• pp.196-200
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• 1998

Zeins, maize storage proteins, are retained in the endoplasmic reticulum (ER) during the subcellular targeting process without the ER retention signal. Circumstantial data indicate that the 27K zein is an ER transmembrane protein. The potential transmembrane domain may permit the 27K zein to remain in the ER. This study investigated the potential transmembrane feature by employing alkaline extraction, proteinase K digestion, and surface biotinylation on isolated intact protein bodies. These assays consistently support the possibility of the 27K zein as a transmembrane protein. The 27K zein polypeptide was shown to be associated with alkali-stripped membranes. The polypeptide was digested by proteinase K to a smaller fragment. According to surface biotinylation, the 27K zeins was labeled to the exclusion of other classes of zeins. This study, therefore, concludes that the 27K zein has an ER transmembrane domain, which may serve as an anchor for zeins' ER retention.

• Applied Microscopy
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• 제21권2호
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• pp.117-125
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• 1991

This study has been carried out to investigate the development of dictyosome, and roles of dictyosome about the formation of spherosome in the endosperm cell during seed formation of Panax ginseng with electron microscope. The result is as follows; In the endosperm cells of early stage during seed formation of Panax ginseng, plastid, mitochondria, endoplasmic reticulum, dictyosome and ribosomes are evenly distributed in cytoplasm. Electron lucent vesicles derived from dictyosome are observed in endosperm cells. Vesicles that contain low electron density are derived from forming face of dictyosome and releases into the cytosol. This vesicles formed multi vesicular body or fused with the plasma membrane. The spherical spherosomes are formed from dictyosome containing the lipid materials of even electron density and are gradually increased in size and number. Dictyosome is located in between vacuole and spherosome and it's cisternae form a semicircle and a circle. Some membrane of the protein body that accumulate the storage protein are originate from the spherical vacuole which interfused between vesicles and vacuoles derived from dictyosome.

• Preventive Nutrition and Food Science
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• 제13권4호
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• pp.370-374
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• 2008

The Gelidium corneum (GC)-whey protein isolate (WPI) blend film containing grapefruit seed extract (GSE) was prepared by incorporating different amounts (0, 0.02, 0.04, 0.08, 0.1%) of GSE into the film. The film's tensile strength (TS) and water vapor permeability (WVP) were improved by the addition of GSE. The film containing 0.1% GSE had a TS of 3.27 MPa, whereas the control had 2.64 MPa. WVP of the film was also significantly decreased by the addition of GSE. Addition of 0.1% GSE decreased the populations of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium by 1.0, 1.6, and 0.6 log CFU/g, respectively, compared to the control. Fish paste was packed with the GC-WPI blend film containing GSE, and microbial change in the fish paste inoculated with E. coli O157:H7, L. monocytogenes, and S. Typhimurium during storage was examined. Populations of E. coli O157:H7, L. monocytogenes, and S. Typhimurium were decreased by 0.60, 0.48, and 0.85 log CFU/g, after 7 day of storage, respectively. These results suggest packaging fish paste in the GC-WPI blend film containing GSE can extend the shelf life.