• Journal of Plant Biology
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• v.17 no.4
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• pp.163-170
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• 1974

Leaf tissue of Glycine max Merr. was fixed in para-formaldehyde-glutarldehyde and postfixed in osmium tetroxide or postassium permanganate for electron microscopy. The origin of cytolysome-like organelles of mesophyll cell was studied and changes of fine structure of the organelles according to treating solutions such as gibberellin (GA), kinethin (KI), 2,4-dichlorophenoxy acetic acid(2, 4-D) or 2, 4-D＋GA(1mg/l, respectively) were observed. The cylolysome-like organelles differentiate in endoplasmic reticulum and plasmalemma, and they drop into vacuoles being isolated from the formers. They seem to change into myelin-like structure and to be degenerated by autodigestion. Cytolysome-like organelles involved in cell walls and vacuoles showed activity of acid phosphatase. In the group of GA and KI treatment, cytolysome-like organelles were similar to that of the control group. But in the treatmental groups of 2,4-D and 2,4-D＋GA, myelin-like structures increased in size and autodigestion of this organelles were similar to that of the control group. But in the treatmental groups of 2,4-D and 2,4-D＋GA, myelin-like structures increased in size and autodigestion of this organelle seemed to be accelerated. In the treatmental group of 2,4-D＋GA, myelin-like structures shown high electron density were observed in cytoplasm and vacuoles together.

• Korean Journal of Microbiology
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• v.30 no.2
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• pp.71-77
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• 1992

A 50 KD metalloprotease of Serratia marcesrens ATCC 21074 was purified by ammoniumsulfate precipitation. DEAE-cellulose ion exchange chromatography, and sephadex ti-100gel filtration. Optimal pH and temperature of enzyme were pH 8.0 and 37"C, respectively.This enzyme was stable in the ranges of 10-37$^{\circ}$C and pH 5.0--11.0. Thermal denaturationwas investigated by differential scanning calorimetry. Onset temperature of denaturationand endothermic peak temperature were 376$^{\circ}$C and 43.2"C. re:,pectively. The denaturationenthalpy was -8.4mJimg. The purified metalloprotease was ri.sistant to autodigestion for24 hr at 30$^{\circ}$C. Metalloprotease in culture supernatant was also resistant to autodigestionin this conditions. Heat-denatured enzyme. however. was rapidly digested by the nativeenzyme. The metalloprotease was stable to proteolytic digestion by mammalian proteasessuch as trypsin. a-chymotrypsin, and elastase. But the enzyme was easily digested bybacterial protease. thermolysin.bacterial protease. thermolysin.

• Korean Journal of Veterinary Research
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• v.47 no.3
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• pp.341-347
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• 2007

Pancreatic pseudocyst is one of the most common pancreatic mass lesions developed following acute or chronic pancreatitis. Two dogs were presented with nonspecific clinical signs such as abdominal pain, vomiting and depression and diagnosed as pancreatic pseudocysts through percutaneous ultrasound-guided aspiration. Pancreatic pseudocyst may contain pancreatic juice, so leads the deteriorate state of patient through pertinent inflammation and autodigestion of pancreas. In this study, the clinical signs and pancreatic lesion were improved after aspiration. Percutaneous ultrasound-guided aspiration can provide the diagnostic information through cytology and lipase and amylase concentration, and be selected as the first choice for treatment.

• Journal of Nutrition and Health
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• v.19 no.6
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• pp.363-373
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• 1986

This study was devised to elucidate whether soused shrimp exhibits a digestive action on boiled pork meats. and the mechanism by which sousing with a high concentration of sodium chloride preserves nutrients in foods for a prolonged pe\ulcornerriod. Protease was isolated from soused shrimp using a combination of ammonium sulfate fractionation. DEAE - cellulose ion exchange chromatography and gel filtra\ulcornertion. The isolated protease had specific activity of 1.560 units. 210 purification fo\ulcornerld with an yield of 38%. Its optimum pH and temperature were 8.0 and $43^{\circ}C$ respectively. The molecular weight of the enzyme was 35.000. The Km value of the enzyme for casein was 1.6 x $10^{-6}$ M The e=yme required the presence of cu\ulcornerpric ion to exhibit its full activity. Eighty eight percent of the enzyme activity was in\ulcornerhibited by 3.5M NaCI showing a reversibly linear decrease of the enzyme activity as NaCI concentration increased. The nature of the inhibition by NaCl was rever\ulcornersible and noncompetitive. The protease activity in soused shrimp was well preser\ulcornerved with the elapse of time at least in part due to NaCI induced suppression of autodigestion. The enzyme was denatured by acid easily. i.e. 1% of the original activity remained after staying at pH 2 for 10 minutes. which is within the norm\ulcorneral range of pH of the human stomach. Soused shrimp was observed to be one of those containing the highest protease activity compared with the other soused foo\ulcornerds such as soused oyster. squid. clam. and Pollack intestine with respect to spec\ulcornerific activities of dialized 1:4 whole homogenates(w/v) in 5 mM sodium phospha\ulcornerte - 2.4 mM j3 - mercaptoethanol buffer. pH 8.0. Casein and boiled meats including pork, beef, and chicken appeared to be the good substrates for the protease. Casein was the best. Therefore. the ingestion of boiled meats including pork together with soused sh\ulcornerrimp would help digestion of boiled pork in human not only by increasing appe\ulcornertite also by the direct proteolytic digestion of boiled meats by soused shrimp to\ulcorner some extent. And a high concentration of sodium chloride inhibited the protease activity reversibly in a remarkable degree, which ensued in a significant retardat\ulcornerion of autodigestion of protein in foods by proteases, and hereby contributed to the preservation of foods for an extended period.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.419-424
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• 1998

Removal of monochloropropanediol (MCPD) and improvement of quality of the soy-sauce made from acid-hydrolyzate of defatted soy protein (SAHSP) were examined by fermenting the soy-sauce with soy-sauce koji or koji plus Pediococcus soya or/and Saccharomyces rouxii. The overall fermentation process performed in this work consisted sequentially of autodigestion of soy-sauce koji $(at\;45^{\circ}C\;for\;12\;days)$, lactic acid fermentation $(at\;30^{\circ}C\;for\;14\;days\;in\;S3\;and\;S4)$, ethanol fermentation $(at\;30^{\circ}C\;for\;14\;days\;in\;S2\;and\;S4)$,and aging $(at\;25^{\circ}C\;for\;20\;days)$. At the end of the autodigestion period, the highest MCPD removal (from the initial 38.6 ppm to 1.3 ppm) was observed in the S-2. Reducing sugar contents of the S-2 and S-4 sharply decreased from the 30th day of incubation, from the initial concentration of about 5.0% to less than 0.5% at the end of the process. Total soluble nitrogen content of all the soy-sauce products slightly increased during the overall fermentating period.The level of free glutamic acid, a major amino acid that is known to determine the taste of soy-sauce was determined to be an average value of $1270{\sim}1323\;mg/100\;mL$ of soy-sauce. The results of sensory evaluation of the fermented SAHSPs show that qualities of the S-2 and S-4 samples are nearly on the same level with that of the commercially fermented soy-sauce (p<0.05). This result suggests that the fermentation process in this work, especially the process performed with S. rouxii has a good effect for removing MCPD from SAHSP and also for improving quality of the SAHSP product.