• Journal of the Korean Chemical Society
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• v.38 no.8
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• pp.608-615
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• 1994

The isolation, purification and characterization of a carotenoprotein from the carapace of Pnaeus orientalis were investigated. The carotenoprotein was purple with broad λmax between 480, 409, 318 and 280 nm. Apparent structures were estimated by using X-ray diffractometry and scanning electron microscope, respectively. The molecular weight of the carotenoprotein complex had been determined by GPC and PAGE. The heavier complex, designated the $\alpha$-form (M.W = 170 KDa), was dissociated to a major subunit, $\beta$-form (M.W = 42 KDa). SDS-PAGE of $\alpha$-form showed apparently oligomeric pattern, and also $\beta$-form gave two polypeptides corresponding to 22 KDa and 19 KDa, respectively. The amino acid of the two proteins $({\alpha}-and\;{\beta})$-form, lipid and free fatty acid compositions were described. The prosthetic groups of the carotenoprotein were confirmed by TLC, IR, $^1H$-NMR, MS and various organic reactions as astaxanthin, astaxanthin monoester and astaxnathin diester.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.5
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• pp.474-481
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• 2014

This study examined the effect of pretreated sandfish Arctoscopus japonicus meat as a surimi complex for preparing sandfish flavored fish paste. To prepare the sandfish-flavored paste, fine chopped sandfish meat including backbone was added in a ratio of 0 to 50 wt.% to thawed Alaska pollock Theragra chalcogramma surimi to make a mixed surimi gel. To prepare the sandfish-flavored paste, the mixed surimi was ground with salt using a silent cutter, mixed with starch and stabilizers 0.2% transglutaminase and gluconolactone 0.3%, stuffed in a rectangular container, left for 3 h at $25^{\circ}C$, cooked in hot water for 30 min at $90^{\circ}C$, and finally chilled for 20 min at $4^{\circ}C$. The effects of the pretreatment of sandfish meat were investigated by analyzing the quality of the paste produced. The proximate composition of FP (fish paste containing 40% steam-cooked sandfish meat and 0.3% gluconolactone) was moisture 76.1%, crude protein 12.0%, crude fat 3.8%, carbohydrate 6.1%, and ash 2.0%. The major minerals in FP were Na (23.77 mg/L), Mg (1.46 mg/L), Zn (1.04 mg/L), and Fe (0.41 mg/L), and the major free amino acids were taurine, anserine, alanine, and glutamic acid. The monounsaturated fatty acid content of FP was 566.22 mg%, and the polyunsaturated fatty acid content was 498.43 mg%. The n-3 fatty acid content was 398.01 mg%, and C20:5n-3 (218.85 mg %) was a major component.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.286-289
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• 1995

To find composition of white crystals in canned bamboo shoots, the solubility in distilled water or dilute HCl solution, organic acid composition, mineral composition and amino acid composition of white crystals were analyzed. The contents of ash, protein, fat and carbohydrate were 55.12%, 14.21%, 0.70% and 29.97% respectively. Only oxalic acid was detected by HPLC analysis as an organic acid. Judging from solubility of white crystals, the type of salt was Ca-oxalate. The content of calcium was 72.68% in total amount of minerals. The content of tyrosine was 75.23% in total amount of protein. In conclusion, white crystals was constituted by Ca-oxalate and tyrosine complex.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.7
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• pp.942-948
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• 2005

New polymorphism of major histocompatibility complex B-G genes was investigated by amplification and digestion of a 401bp fragment including intron 1 and exon 2 using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) technique with two restriction enzymes of Msp I and Tas I in eight breeds of Chinese indigenous chickens and one exotic breed. In the fragment region of the gene, three novel single nucleotide polymorphisms (SNPs) were detected at the two restriction sites. We found the transition of two nucleotides of A294G and T295C occurred at Tas I restriction site, and consequently led to a non-synonymous substitution of asparagine into serine at position 54 within the deduced amino acid sequence of immunoglobulin variable-region-like domain encoded by the exon 2 of B-G gene. It was observed at rare frequency that a single mutation of A294G occurring at the site, also caused an identical substitution of amino acid, asparagine 54-to-serine, to that we described previously. And the transversion of G319C at Msp I site led to a non-synonymous substitution, glutamine 62-to-histidine. The new alleles and allele frequencies identified by the PCR-RFLP method with the two enzymes were characterized, of which the allele A and B frequencies at Msp I and Tas I loci were given disequilibrium distribution either in the eight Chinese local breeds or in the exotic breed. By comparison, allele A at Msp I locus tended to be dominant, while, the allele B at Tas I locus tended to be dominant in all of the breeds analyzed. In Tibetan chickens, the preliminary association analysis revealed that no significant difference was observed between the different genotypes identified at the Msp I and Tas I loci and the laying performance traits, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.2
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• pp.231-236
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• 2001

This study was conducted to investigate the effect of supplemented enzyme complex on growth performance and nutrient digestibility in pigs weaned at 14 days of age. Eighty pigs ($4.02{\pm}0.11kg$ of average body weight) were allotted in a completely randomized block design. Treatments were as follows: 1) control (negative), 2) control (positive, $Kemzyme^{(R)}$), 3) 0.1%, 4) 0.2% and 5) 0.3% of newly developed enzyme complex. Each treatment has 4 replicates with 4 pigs per replicate. During phase I period (d 0 to 14), ADG and ADFI were numerically higher in pigs fed diets supplemented enzyme complex regardless of their inclusion levels compared to pigs fed control (negative) diet. Feed/gain (F/G) was also better in pigs fed enzyme complex diet than that of pigs fed control (negative) diet. In addition, with increasing the inclusion level of enzyme complex, ADG and ADFI were improved. However, there was no significant difference between treatment in all growth parameters. During phase II period (d 15 to 28), ADG, ADFI and F/G showed the same tendency as in phase I period. For overall period (d 0 to 28) ADG was highest in pigs fed diet included 0.2% enzyme complex in all treatments but not significantly different. During phase I period, the digestibilities of all nutrients did not showed any significant difference between treatments. However, pigs fed diet contained enzyme complex and positive control diet (Kemzyme) showed numerically higher nutrient digestibilities in all nutrients than pigs fed negative control diet. During phase II period, data were consistent with those observed in phase I period. Especially, the digestibility of phosphorus was significantly higher in pigs fed diets contained enzyme complex including phytase than pigs fed control (negative and positive) diets (p<0.05). For overall experimental period, fecal or ileal amino acid digestibility were not affected by dietary treatment. Enzyme complex newly developed and used in this study can be possibly recommended as a growth promoter when supplemented in diet for early weaned piglets.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.1
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• pp.75-82
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• 1999

The hydrolysate of desalinated tuna boiled extract (TBE) were prepared by continuous hydrolysis of TBE using a membrane reactor. TBE and tuna boiled extract hydrolysate (TBEH) were isolated depending on molecular weights. The major molecular weight distributions of TBEH-l0K, TBEH-5K and TBEH-lK were 9,800Da, 3,000Da and 990Da, respectively. The amounts of nucleotides and their related compounds of TBE were 3.47 $\mu$mole/g AMP, 23.75 $\mu$mole/g IMP, 9.07 $\mu$mole/g inosine and 1.89 $\mu$mole/g hypoxanthine. Total content of amino acids having desirable taste (glycine, glutamic acid, alanine, proline, aspartic acid, serine) was about $63\%$ of total amino acid from TBE and about $62\%$ from TBEH. The natural seasoninings were prepared with TBE and TBEH. From the results of sensory evaluations, complex seasoning containing TBEH-1K was almost equal to the shellfish complex seasoning obtained from the market. The mixed sauce which was made by mixing of $50\%$ TBEH sauce and $50\%$ fermented soy sauce was similar to the tradition soybean sauce in product quality and it showed the possibility to be used for the substitute product for acid hydrolyzed soysauce.

• Bulletin of the Korean Chemical Society
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• v.34 no.9
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• pp.2671-2674
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• 2013

To elucidate the role of the evolutionarily conserved Tyr8 residue in rice Phi-class GSTF3, this amino acid was replaced with alanine and phenylalanine by site-directed mutagenesis, respectively. The replacement of Tyr8 with Ala significantly affected the catalytic activity and the kinetic parameters, whereas the substitutions of Tyr8 with Phe had almost no effect. The Y8A mutant resulted in approximately 90-100% decrease of the specific activity. Moreover, the Y8A mutant resulted approximately in 2-fold increase of $K_m$, approximately 60-80% decrease of $k_{cat}$, and approximately 6.5-fold decrease in $k_{cat}/K_m$. From the pH/log $k_{cat}/K_m$ plot, $pK_a$ values of the GSH in the wild-type enzyme-GSH complex, Y8A-GSH complex and Y8F-GSH complex were estimated to be approximately 6.8, 8.5 and 6.9, respectively. From these results, we suggest that the evolutionarily conserved Tyr8 residue in OsGSTF3 seems to influence the structural stability of the active site of OsGSTF3 rather than directly its catalytic activity.

• Analytical Science and Technology
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• v.30 no.2
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• pp.75-81
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• 2017

5-methylthioninhydrin (5-MTN) is an amino acid sensitive reagent used for the development of latent fingermarks deposited on porous surfaces such as paper and wood. The present study demonstrates that the 5-MTN can be used as a latent footwear impression enhancement reagent, by reacting with trace multivalent metal ions, which are the main components of the latent footwear impression. 5-MTN and L-alanine complex (MTN-ALA) used for the latent footwear impression development was prepared, by mixing $4.5{\times}10^{-3}M$ 5-MTN (in methanol) and $4.5{\times}10^{-3}M$ L-alanine (in methanol) in 1:1 ratio, and keeping undisturbed at room temperature for 24 h. The latent footwear impressions were deposited on white and black non-porous surfaces (glass plate, polyethylene panel, polypropylene panel, acryl panel, polyvinyl chloride (PVC) panel, poly(methyl methacrylate) (PMMA) panel, acrylonitrile-butadiene-styrene (ABS) panel, tile), and a semi-porous surfaces (painted wood). The latent footwear impressions on these surfaces were treated with MTN-ALA complex by spraying. The fluorescence of footwear impressions (occurred due to the reaction between MTN-ALA and metal complexes) was observed under a 505 nm forensic light source and an orange barrier filter. The enhancement of latent footwear impression was achieved from black surfaces without any blurring. However, the fluorescence (enhancement) of footwear impression was not observed on the white PVC, PMMA, and ABS surfaces, because the incident light interfered and reflected on the surface. The sensitivity of MTN-ALA was superior to 2,2'-dipyridil, which is a representative non-fluorescing footwear impression enhancement reagent, and similar to 8-hydroxyquinoline, which is a representative fluorescing footwear impression enhancement reagent.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.46-51
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• 1993

The inactivating effect of iron(II)-ascorbate complex (Fe-Asc) on various phages was previously reported. This paper describes the molecular target in the phage virion attacked by Fe-Asc. The effect of Fe-Asc on protein was investigated with bovine serum albumin and the structural protein of phage J1. There were no differences in the SDS-polyacrylamide gel electrophoresis (patterns of these two proteins when either they were treated) with Fe-Asc or not. Also, there were no changes in the amino acid composition and ultraviolet spectrum of the proteins. The effects of Fe-Asc on DNA was investigated with pUC18 DNA, M13mpB DNA and ${\lambda}$ DNA as well as DNA from phage J1. Fe-Asc caused initially nicking of the subsequently form of pUC18 DNA to yield the open circular form and then subsequently the linear form. Strand breaks were also confirmed with M13mp8 DNA and ${\lambda}$ DNA as well as J1 DNA. The results indicate that the strand breaks in phage DNA could be responsible for the inactivation of phages by Fe-Asc.

• Bulletin of the Korean Chemical Society
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• v.27 no.11
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• pp.1809-1814
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• 2006

The L-Valinate anion coordinating zinc complex, [$Zn(val)_2(H-2O)$], was isolated and structurally characterized by single crystal X-ray crystallography. The crystal possess orthorhombic symmetry with a space group $P2_12_12_1$, Z = 4, and a = 7.4279(2)$\AA$, b = 9.4342(2)$\AA$, c =20.5862(7)$\AA$ respectively. The compound features a penta-coordinate zinc ion in which the two valine anion molecules are directly coordinating the central zinc metal ion via their N (amine) and O (carboxylate) atoms, and an additional coordination to zinc is made by water molecule (solvent) to form a distorted square pyramidal structure. In addition, further synthesis of the valine capped ZnS:Mn nanocrystal from the reaction of [$Zn(val)_2(H-2O)$] precursor with $Na_2S$ and 1.95 weight % of $Mn^{2+}$ dopant is described. Obtained valine capped nanocrystal was water dispersible and was optically characterized by UV-vis and solution PL spectroscopy. The solution PL spectrum for the valine capped ZnS:Mn nanocrystal showed an excitation peak at 280 nm and a very narrow emission peak at 558 nm respectively. The measured and calculated PL efficiency of the nanocrystal in water was 15.8%. The obtained powders were characterized by XRD, HR-TEM, and EDXS analyses. The particle size of the nanocrystal was also measured via a TEM image. The measured average particle size was 3.3 nm.