• Journal of Life Science
• /
• v.12 no.6
• /
• pp.688-693
• /
• 2002

Molecular chaperones prevent the misfolding of newly synthesized polypeptides in the cell. The coexpression of molecular chaperones could be expected to improve the production of soluble and active recombinant proteins. In this study, the effect of coexpression of E. coli GroEL/ES chaperone on the active production of Bacillus macerans cyclodextrin glucanotransferase (CGTase) in E. coli was investigated. Two plasmids, pTCGT1 and pGro7 in which the cgt and the groEL/ES genes are under the control of 77 promoter and araB promoter, respectively, were co-transformed into E. coli. With a series of cultures of recombinant E. coli cells, the optimal concentrations of IPTG and L-arabinose were found be 1 mM and 0.3 mg/$m\ell$, respectively. When IPTG and L-arabinose were added at 0.8~1.0 $OD_{600}$ and 0.4~0.5 $OD_{600}$, active CGTase production was increased significantly. This coexpression condition resulted in 1.5-fold increased level of soluble CGTase (0.7~0.73 unit/$m\ell$), compared to the level of CGTase in the single expression (0.36~0.56 unit/$m\ell$). An SDS-PACE analysis revealed that about 33.6% of CGTase in the total CGTase protein was found in the soluble fraction by coexpression of GroEL/ES chaperone.

• Proceedings of the Zoological Society Korea Conference
• /
• 1994.10a
• /
• pp.203.2-203
• /
• 1994

No Abstract, See Full Text

• Bulletin of the Korean Chemical Society
• /
• v.18 no.5
• /
• pp.459-461
• /
• 1997

• Food Science and Preservation
• /
• v.7 no.2
• /
• pp.207-210
• /
• 2000

The changes of non-cellulosic neutral sugar composition of strawberry during maturation were investigated. Arabinose, xylose, galactose and glucose were the main non-cellulosic neutral sugar of cell wall and increased until ripe stage. The main non-cellulosic neutral sugar of alkali soluble hemicellulose were arabinose, xylose, mammose, galactose. The contents of non-cellulosic neutral sugar of alkali soluble hemicellulose were increased during maturation.

• Journal of Ginseng Research
• /
• v.6 no.1
• /
• pp.25-29
• /
• 1982

This investigation was carried out to study the influence of pH and heat treatment on the ginsenosides in the white ginseng extract. Changes in ginsenosides (Rb1, Rb2, ,Rc, Rd) and free sugar were measured by the peak area variation of HPLC chromatogram during 25 hours heat treatment at the various level of pH. It was found that :(1) The peak areas of Rb1. Rb2, Rc and Rd on the HPLC chromatogram were decreased remarkably below pH 4.0 and more decrease was found as the temperature and heating time increased. (2) Those of glucose and arabinose were increased remarkably. It is considrered that the increase of glucose and the formation of arabinose result from the hydrolysis of ginsenoside( Rb1, Rb2, Rc, Rd) linked with sugars.

• Journal of Pharmaceutical Investigation
• /
• v.5 no.1
• /
• pp.23-27
• /
• 1975

Hederine, m. p. $256{\sim}257^{\circ}\;C_{41}H_{64}O_{11}\;{\cdot}\;2H_{2}O$ : $23-hydroxy-3{\beta}-({\beta}-{\alpha}-arabinosidor hamnoside)-olenana-12-ene-oique,$ was obtained from the cortex of Kalopanax pictum. Acid hydrolysis of hederine yielded hederagenin, arabinose and rhamnose. Hederagenin was identified by comparison of it's mixed melting point and IR spectra against authentic sample. Arabinose and rhamnose were identified by TLC against standards.

• Korean journal of food and cookery science
• /
• v.9 no.1
• /
• pp.19-24
• /
• 1993

The purpose of this study was to investigate the physicochemical properties of Su Ri Chwi (Synurus Palmatopinnonatifidus var. indivisus KiTAM.) cooked in different solution (distilled water, 1%, salt and 1% sodium bicarbonate added water) and time. The content of crude fiber showed the highest percentage among the alcohol-insoluble solids of cooked Su Ri Chwi. The contents of Ca and Mg were decreased by the addition of 1% sodium bicarbonate. The main neutral sugars of alcohol insoluble solids were arabinose, galactose, and glucose. The content of glucose was increased regardless of method used. The main neutral sugars of crude pectins were rhamnose, arabinose and glucose. Galactose was increased by the cooking. The gel chromatography on Sepharose CL-4B indicated that the pectin extracted from cooked Su Ri Chwi had lower molecular weight distribution than that of the raw Su Ri Chwi. Total pectin was decreased by the cooking method used. The amounts of soluble pectins of Su Ri Chwi cooked in 1% sodium bicarbonate added water were lower than those of raw material.

• Bulletin of the Korean Chemical Society
• /
• v.30 no.8
• /
• pp.1760-1766
• /
• 2009

Enzymatic syntheses of water soluble Bakuchiol glycosides were carried out in di-isopropyl ether organic media using amyloglucosidase from Rhizopus mold. The reactions were carried out under conventional reflux conditions and in supercritical $CO_2$ atmospheric conditions. Out of the eleven carbohydrate molecules employed for the reaction, D-glucose, D-ribose and D-arabinose gave glycosides in yields of 9.0% to 51.4% under conventional reflux conditions. Under supercritical $CO_2$ atmosphere (100 bar pressure at 50 ${^{\circ}C}$), bakuchiol formed glycosides with Dglucose, D-galactose, D-mannose, D-fructose, D-ribose, D-arabinose, D-sorbitol and D-mannitol in yields ranging from 9% to 46.6%. Out of the bakuchiol glycosides prepared, 6-O-(6-D-fructofruranosyl)bakuchiol showed the best antioxidant (1.4 mM) and ACE inhibitory activities (0.64 mM).

• International Journal of Oral Biology
• /
• v.35 no.4
• /
• pp.203-207
• /
• 2010

A number of bacterial species coexist in oral cavities as a biofilm rather than a planktonic arrangement. By forming an oral biofilm with quorum sensing properties, microorganisms can develop a higher pathogenic potential and stronger resistance to the host immune system and antibiotics. Hence, the inhibition of biofilm formation has become a major research issue for the future prevention and treatment of oral diseases. In this study, we investigated the effects of pentose on biofilm formation and phenotypic changes using wild type oral bacteria obtained from healthy human saliva. D-ribose and D-arabinose were found to inhibit biofilm formation, but have no effects on the growth of each oral bacterium tested. Pentoses may thus be good candidate biofilm inhibitors without growth-inhibition activity and be employed for the future prevention or treatment of oral diseases.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.21 no.4
• /
• pp.372-376
• /
• 1992

This study was carried out to investigate changes in the cell wall components of peach during maturation and storage. The hardness of peach was decreased from $24.1\;\pm\;2.2N\;to\;14.6\;\pm\;1.3N$ during maturation and storage. Contents of alcohol-insoluble substance, water-soluble material and cell wall were decreased. Total and insoluble pectic substances were decreased while water-soluble pectin was increased during maturation and storage. Contents of cellulose were increased. Galactose and arabinose contents were decreased during maturation and storage.