• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.539-542
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• 2002

To evaluate a flower of rose, Rosa hybrids L. as a new food material, its chemical composition was analysed. The contents of crude protein, crude fat, crude ash and crude fiber in rose petals were 16.3, 2.9, 5.4, 16.1% on dry basis, respectively. Free sugars showed 74.3 mg/g of fructose, 49.6 mg/g of glucose and 16.6 mg/g of xylose. The contents of ${\beta}$-carotene and ascorbic acid were 205.2 ug/100 g and 129.5 mg/100 g, respectively. The major minerals of rose petals were K, P, Mg, Ca, Na and Fe, and among them K was the most abundant as 1,981.7 mg/100 g. The major amino acids were aspartic acid as 4,007.3 mg/100 g, glutamic acid as 1,114.8 mg/100 g, lysine as 672.6 mg/100 g and leucine as 661.0 mg/100 g. Fatty acids were mainly unsaturated fatty acids as 76.3%.

• BMB Reports
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• v.40 no.3
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• pp.419-425
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• 2007

In vitro directed evolution through DNA shuffling is a powerful molecular tool for creation of new biological phenotypes. E. coli $\beta$-galactosidase and $\beta$-glucuronidase are widely used, and their biological function, catalytic mechanism, and molecular structures are well characterized. We applied an in vitro directed evolution strategy through DNA shuffling and obtained five mutants named YG6764, YG6768, YG6769, YG6770 and YG6771 after two rounds of DNA shuffling and screening, which exhibited more $\beta$-glucuronidase activity than wild-type $\beta$-galactosidase. These variants had mutations at fourteen nucleic acid sites, resulting in changes in ten amino acids: S193N, T266A, Q267R, V411A, D448G, G466A, L527I, M543I, Q626R and Q951R. We expressed and purified those mutant proteins. Compared to the wild-type protein, five mutant proteins exhibited high $\beta$-glucuronidase activity. The comparison of molecular models of the mutated and wildtype enzymes revealed the relationship between protein function and structural modification.

• Journal of Mushroom
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• v.18 no.1
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• pp.37-44
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• 2020

The antioxidant activities and β-glucan contents of hot-water extracts of the eggs and fruiting bodies of Phallus indusiatus were investigated using different drying methods, and the amino acid contents as nutritional components of the eggs and fruiting bodies of P. indusiatus were analyzed. DPPH radical scavenging and nitrite scavenging activities of hot-water extracts of the eggs of P. indusiatus obtained after hot-air drying were 59.4% and 15.6%, respectively, at 1 mg/ml concentrations, which showed higher activities than those of freeze dried samples. Total polyphenol and β-glucan contents in hot-air-dried hot-water extracts of the eggs of P. indusiatus were 8.25 mg GAE/g and 45.9%, respectively, which were the highest among all samples. Additionally, 17 amino acids were detected from the hot-water extracts of the eggs and fruiting bodies of P. indusiatus, and the amino acid contents were higher in the eggs than in the fruiting bodies. Cysteine, phenylalanine, and glutamic acid were the most abundant essential and non-essential amino acids in the analyzed extracts. The results of this study showed that the physiological activities of the antioxidants from P. indusiatus, well known as wild edible mushroom, were greater when extracted from the dried samples. Further, the amino acid contents were higher in the egg extracts than in the extracts from the fruiting bodies of P. indusiatus.

• Journal of Mushroom
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• v.18 no.1
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• pp.53-62
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• 2020

The aims of this study were to investigate the biological activities and amino acid contents of fermentation ethanol and sodium extracts from five edible mushrooms (Pleurotus eryngii, Pleurotus ostreatus, Flammulina velutipes, Lentinula edodes, and Agaricus bisporus). DPPH radical scavenging activities in 30% fermentation ethanol extracts of P. eryngii and P. ostreatus were significantly higher than those in sodium extracts (p<0.05). Nitrite scavenging activities were also higher in the 30% fermentation ethanol extracts of P. eryngii and P. ostreatus. The total polyphenol contents of P. eryngii, P. ostreatus, and F. velutipes were high in 70% fermentation ethanol extracts. The analysis of amino acids revealed that the 70% fermentation ethanol extract of P. eryngii had the highest content of total amino acids, with higher phenylalanine, leucine, isoleucine, valine, and tyrosine contents higher than the other extracts. In all the extracts of P. ostreatus, glutamic acid was the most abundant amino acid. The 5% NaCl and 30% fermentation ethanol extracts of F. velutipes contained abundant glutamic acid, alanine, and proline. Glutamic acid was the most abundant amino acid in the 70% and 30% fermentation ethanol extracts of L. edodes. In the 5% NaCl extracts of A. bisporus, glutamic acid and alanine were abundant. Thus, maximum biological and nutritional ingredients can be extracted using the optimal solvents for each type of mushroom.

• Journal of Microbiology
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• v.39 no.1
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• pp.31-36
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• 2001

A cDNA clone encoding the ribosomal protein S20 has been isolated from the Schizosaccharomyces pombe cDNA library by colony hybridization. The insert contained in the original plasmid pYJ10 was transferred intro shuttle vector pRS316 generate plasmid pYJll. The dDNA insert of plasmid pYJll, contains 484 nucleotides and encodes a protein of 118 amino acids with a calculated mass of 13,544 daltons. The deduced amino acid sequence of S. pombe ribosomal protein S20 is very homologous with fruit fly, rat, and budding yeast counterparts. It is also homologous with Xenopus S22 ribosomal protein. S. pombe ribosomal protein S20 appears to be relatively hydruphobic except the C-terminal region. The 728 bp upstream region of the S20 gene was amplified from chromosomal DNA and transferred into the BamHI/EcoRI site of the promoterles $\beta$-galactosidase gene of the vector YEp357R, which resulted in fusion plasmid pYS20. The synthesis of $\beta$-galactosidase from the fusion plasmid appeared to be the highest in the mid-exponential phase. The S. pombe cells with the fusion plasmid grown at 35$\^{C}$ gave lower $\beta$-galactosidase activity than the cells grown at 30$\^{C}$. Computer analysis showed the consensus sequence CAGTCACA in the upstream regions of various ribosomal protein genes in S. pombe, which would be involved in the coordinated expression of small ribosomal proteins.

• Molecules and Cells
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• v.20 no.1
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• pp.43-50
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• 2005

Glutaredoxin (Grx) is a small, heat-stable redox protein acting as a multi-functional glutathione (GSH)-dependent disulfide oxidoreductase. We have cloned the monothiol Grx5 gene from the genomic DNA of the fission yeast Schizosaccharomyces pombe. It has 1,904 bp, with one intron, and encodes a putative protein of 146 amino acids with a molecular mass of 16.5 kDa. Recombinant Grx5 produced functional Grx in S. pombe cells. NO-generating sodium nitroprusside (SNP, 1.0 and 2.0 mM) and potassium chloride (KCl, 0.2 and 0.5 M) increased the synthesis of ${\beta}$-galactosidase from a Grx5-lacZ fusion gene, and transcription of Grx5 was also enhanced by SNP and KCl. Synthesis of ${\beta}$-galactosidase from the Grx5-lacZ fusion was lower in Pap1-negative TP108-3C cells than in wild type KP1 cells, and when Pap1 was overproduced in KP1 cells, the level of ${\beta}$-galactosidase increased. We also found that Pap1 is involved in the induction of Grx5 by SNP and KCl. S. pombe Grx5 may play a crucial role in responses to nitrosative and osmotic stresses.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.2
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• pp.267-276
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• 2005

This study was carried out to investigate the effect of phytosterol ester addition on lowering blood cholesterol in cholesterol-reduced Cheddar cheese. For cholesterol removal, separated cream was treated with 10% ${\beta}$-cyclodextrin at 800 rpm, then blended with remaining skim milk and homogenized with 1,000 psi at $70^{\circ}C$. Experimental cheeses were manufactured by five different levels of phytosterol addition. After the cholesterol reduction process by ;${\beta}$-cyclodextrin, the cholesterol removal rate was in the range of 91.0 to 92.1%. Amount of short-chain free fatty acid and free amino acids increased with an increase of phytosterol ester, and those were significantly different from that of control in all ripening periods. All rheological properties also increased with an increase of phytosterol ester during ripening period. In sensory analysis, the scores of rancid, bitterness Cheddar flavor and off-flavor intensities increased significantly, while texture was decreased during ripening in phytosterol ester-added groups. Total blood cholesterol was reduced by 18% when rats were fed Cheddar cheese treated with 8% phytosterol. The present study indicated that phytosterol ester addition resulted in a profound lowering effect of blood with cholesterol-reduced Cheddar cheese.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.713-721
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• 2011

Korean cabbage (Brassica campestris L.ssp.pekinensis) is one of the major cruciferous vegetables. Cruciferous vegetables contain a rare series of secondary metabolites of amino acids called glucosinolates, as well as carotenoids, tocopherol, vitamin C and fibers. This study evaluated the effect of common cooking methods (boiling, microwaving, steaming and frying) on the phytochemical content (lutein, ${\beta}$-carotene, ${\gamma}$-tocopherol, and ${\alpha}$-tocopherol), and total antioxidant capacity of Korean cabbages, determined by DPPH assay and ABTS assay. Boiling caused a decrease in carotenoids, lutein and tocopherols. Microwaving and steaming were relatively good cooking methods for maintaining lutein, ${\beta}$-carotene, ${\gamma}$-tocopherol, and ${\alpha}$-tocopherol. The overall results of this study demonstrate that some domestic cooking procedures, specifically microwave and steaming, increased the bioaccessibility of carotenoids and tocopherol, highlighting the positive role of the nutritional properties of Korean cabbage.

• 한국생물공학회:학술대회논문집
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• 2003.10a
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• pp.278-281
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• 2003

This study was concentrated on investigating the optimum compositions of medium for the production of carbohydrolases complex. In order to maximize the activities of the carbohydrolases complex, cellulose and yeast extract were chosen as the best C and N sources, respectively. The concentrations of cellulose and yeast extract as well as minerals and amino acids were also studied. On the other hand, ${\beta}-glucosidase$ and ${\beta}-glucuronidase$ showed the maximal activities at $60^{\circ}C$ and pH 4, while ${\beta}-galactosidase$ showed the maximal activity at $50^{\circ}C$ and pH 3.

• Bulletin of the Korean Chemical Society
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• v.33 no.12
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• pp.4141-4144
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• 2012

This paper introduces a technique for resolving amino acids that combines the advantages of the conventional CSP (chiral stationary phase) method with the CMPA (chiral mobile phase additive) method. A commercially available chiral crown ether column, CROWNPAK CR(+), was used as the CSP and three cyclodextrins (${\beta}$-CD, ${\gamma}$-CD, HP-${\beta}$-CD) were used as the mobile phase additives. Chromatographic resolution was performed at $25^{\circ}C$ and $50^{\circ}C$ with or without sonication. A comparison of the chromatographic results under ultrasonic conditions with those under non-ultrasonic conditions showed that ultrasound decreased the elution time and enantioselectivity at all temperatures. In the case of the ${\beta}$-CD mobile phase additive, the elution time and enantioselectivity under ultrasonic condition were significantly higher than under non-sonic condition at all temperatures. Commercially available Chiralpak AD, Whelk-O2 and Pirkle 1-J columns were used as CSPs to examine more meticulously the effects of ultrasonication and temperature on the optical resolution. The optical resolution of some chiral samples analyzed at $25^{\circ}C$ and $50^{\circ}C$ with or without sonication was compared. As in the previous case, the enantioselectivity was lower at $25^{\circ}C$ but similar enantioselectivity was observed at $50^{\circ}C$.