• Journal of Plant Biology
• /
• 제17권4호
• /
• pp.163-170
• /
• 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.

• 미생물학회지
• /
• 제30권2호
• /
• pp.71-77
• /
• 1992

Serratia marcescens ATCC 21074 의 세포배양액으로 부터 순수분리한 metalloprotease 의 자가분해성 및 안정성과 관련된 몇가지 효소적 특성을 조사하였다. 최적 반응온도와 pH 는 각각 37.deg.C, pH 8.0 였으며 안정성은 pH 5.0-11.0 범위에서, 온도의 경우 10-37.deg.C 에서 비교적 안정한 것으로 나타냈다. Differential scanning calorimeter 로 이효소의 열적 성질을 분석한 결과 변셩 시작 온도는 37.6 .deg.C, endothermic peak 온도는 43.2 .deg.C, enthaply 변화량은 -8.4 mJ/mg 이었다. 이 효소는 30.deg.C 에서 24 시간 동안 거의 자가분해가 일어나지 않았으나 변성된 단백질의 셩우 쉽게 자가분해되는 것으로 나타났다. 또한 이효소는 trypsin, .alpha.-chymotrypsin, elastase 에 의해서 분해되지 않았으나 분해되지 않았으나 thermolysin 에 의해서는 쉽게 분해되었다.

• 대한수의학회지
• /
• 제47권3호
• /
• pp.341-347
• /
• 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
• /
• 제19권6호
• /
• pp.363-373
• /
• 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.

• 한국식품과학회지
• /
• 제30권2호
• /
• pp.419-424
• /
• 1998

산분해간장에 간장 곡자를 첨가하고 고온의 자기소화, 젖산발효(Pediococcus soya), 알코올 발효(Saccharomyces rouxii) 및 후숙의 일련 과정으로 약 60일 간의 발효 실험을 실시하여, 산분해간장 중의 monochloropropanediol (MCPD)의 제거와 기타 간장 품질에 미치는 영향을 검토하였다. MCPD 농도는 전 시험구에서 발효 초기에 현저히 감소됨을 보였다. 즉 초기 38.6 ppm에서 S-1 시험구는 2.2 ppm, S-2 시험구는 1.3 ppm, S-3 시험구는 2.0 ppm 그리고 S-4 시험구는 2.0 ppm으로 각각 감소되었다. 특히 S. rouxii를 첨가한 발효에서 가장 높은 MCPD 제거율을 보였으며 미국의 MCPD 규제 농도인 2 ppm보다 낮았다. 또한 전 시험구에서 총질소와 아미노태 질소 함량은 각각 1.8%, 1.0% 이상이었고 질소용해율은 55%이었다. 환원당은 효모가 첨가된 시험구(S-2, S-4)에서 1% 미만으로 감소된 반면 에탄올 함량은 1% 이상을 나타내었다. 총 유리아미노산 함량은 10,000 mg/100 mL 전후이었고, 특히 glutamic acid 는 $1270{\sim}1323\;mg/100\;mL$으로 양조간장과 비슷한 값을 나타내었다. 이상의 간장 제품 풍미에 큰 영향을 줄 수 있는 화학성분의 변화와 본 연구에서 제조한 발효 아미노산간장의 관능상 품질은 양조간장과 비슷한 수준으로 평가되었다(p<0.05). 그러므로 본 연구에서 시험한 MCPD제거를 위한 산분해간장의 곡자 첨가에 의한 발효 공정은 MCPD의 효과적 제거는 물론이고 경제적으로도 매우 유리하면서도 산분해간장의 품질도 크게 개선시킬수 있는 새로운 산분해간장 제조 공정이 될 수있다고 생각된다.