• Applied Biological Chemistry
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• 제40권3호
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• pp.189-195
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• 1997

The structural basis of Iysine specificity of Achromobacter protease I (API) was investigated by means of site-directed mutagenesis. The precursor protein in which Glu190, one of the two candidates for determining Iysine specificity, was substituted by glutamine, aspartic acid or leucine was processed autocatalytically to attaln full pretense activity with lysine specificity. The substitution of the other candidate, Asp225, for asparagine or leucine produced no mature active forms of pro-API. The precursor protein of the mutant D225E slowly matured autocatalytically. The lysylendopeptidase activity of the mature D225E was 0.25% of that of native API, and this reduced activity is mainly due to a decrease in the affinity of the enzyme for lysine. These results suggest that Asp225 plays a critical rol in restricted substrate specificity as a lysylendopeptidase. However, D225E exhibited no measurable activity for synthetic ornithine substrate. Since the hydroxyl group of Ser194 in this mutant retained essentially the same reactivity to DFP or PMSF as that in native API, it can be noted that a methylene unit longer side chain of residue 225 is not compensated by a methylene unit shorter side chain at subsite P1 in the bound substrate.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제26권3호
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• pp.214-220
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• 1993

Browning of ascidian, Halocynthia roretzi, meat occurres very rapidly when skinned off or cut during processing and it resulted the quality loss of fresh frozen, dehydrated or fermented products. In this study, the causes of color development and prevention of browning were experimented. The browning of ascidian meat may be occurred enzymatically by a tyrosinase contained in meat and viscera which acted specifically on L-tyrosine as a substrate rather than on catechol. Activity of the enzyme in viscera was three times higher than in meat. The optimum pH and temperature on the tyrosinase activity of crude enzyme obtained from ascidian was 6.0 and $30{\sim}35^{\circ}C$, respectively. The enzyme was inactivated heating at $80^{\circ}C$ for 3 minutes or $90{\sim}100^{\circ}C$ for 1 minute and it was inhibited by $0.1{\sim}0.5mM$ solutions at ascorbic acid, sodium hydrogen sulfite, cystein, citric acid, cyanide but only sodium hydrogen sulfite treatment was effective to retard such a high content of enzyme as in case of viscera. In practical use for processing of ascidian meat browning was retarded by dipping the viscera removed ascidian meat in 0.2M citric acid for 5 minutes or $0.2\%$ sodium hydrogen sulfite solution for 1 minute resulting in sulfur dioxide residue less than 100 ppm.

• The Korean Journal of Pesticide Science
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• 제16권1호
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• pp.35-42
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• 2012

This study was carried out to elucidate the residual characteristics and calculate processing factors of difenoconazole in ginseng and its processed products, such as dried ginseng, red ginseng and their water and alcohol extracts. The pesticide was sprayed onto the ginseng according to its pre-harvest intervals in 2009 (four-year-old ginseng) and 2010 (five-year-old ginseng). Harvested ginseng was processed to dried ginseng, red ginseng and their extracts according to the commercially well-qualified conventional methods provided by the Korea Ginseng Corporation. Limit of detection (LOD) and limit of quantitation (LOQ) of difenoconazole in fresh ginseng were 0.001 and 0.003 mg/kg, respectively. In case of processed ginseng products, their levels were 0.002 and 0.007 mg/kg, respectively. Concentration of difenoconazole in both fresh ginseng and its processed products increased with the experimental period. Processing factors, calculated as a ratio of difenoconazole concentration in processed products to fresh ginseng were found to be 1.71 to 2.17 and 1.62 to 2.03 in case of dried and red ginseng, respectively, while those for their extracts ranged from 1.76 to 2.98. In case of five-year-old dried ginseng and red ginseng as well as their extracts, the ranges of processing factor of difenoconazole were found to be 2.9 to 3.1, 1.9 to 2.2 and 2.4 to 4.7, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• 제13권3호
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• pp.231-237
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• 1984

Changes in available lysine and water soluble proteins were checked to obtain the desirable condition of processing for boiled Neverita didyma under the various autoclaving temperatures and times. It was also carried out to assess the affect of heat treatments upon the solubility of coagulable substances in boiled products. In order to evaluate the nutritional quality of processed Neverita didyma under the highest available lysine retention and without bacteria, it was studied the value of pepsin-pancreatin digest residue index in comparison with unprocessed (raw) material. The crude protein content of raw material was higher than that of the other mollusks, while the content of crude fat was showing lower value. It was noticed that the higher contents of coagulable substances and water soluble proteins in processed Neverita didyma were obtained under the conditions, retort temperature at $120^{\circ}C$ above, and 40-60 min. sterilization. After the pannel test, the coagulable substances were not found below the level of $0.40{\pm}0.03$ gram nitrogen/ml of juice. The remarkable retention of available lysine (FDNB-reactive lysine) was resulted in the conditions of autoclaving at $115^{\circ}C$ for 40 minutes in boiled Neverita didyma products, and that processing condition was coincide with the condition of commercial sterilization for boiled top shell. It was revealed that the boiled meat of Neverita didyma showed the higher PPDRI(65.85) than that of raw material (63.16).

• Journal of the Korean Society of Food Science and Nutrition
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• 제34권3호
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• pp.323-329
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• 2005

This study was conducted to investigate the effect of mycelia extracts of mushroom-cultured ginseng by-product on electron donating ability and proliferation of hepatic cancer cell (Hep3B) lines and sarcoma 180(S-180). The ginseng by-product was obtained from ginseng residues generated in processing of ginseng water extract. Mushroom strains used for preparation of mushroom mycelia cultured with ginseng residue were Phellinus linteus, Ganoderma lucidum, Coriolus versicolor and Lentinus edodes. The electron donating abilities of the test samples were increased in a dose-dependent manner in the range of 500ppm to 10,000ppm, and Coriolus versicolor extract showed the most potent activity among four mycelia extracts. In an anti-cancer test using Hep3B cells, ethanol extract showed higher antiproliferating effect than water extract. Ethanol extract of Lentinus edodes showed growth-inhibitory effect of 99.1% at 5,000ppm. All of mycelia extracts of mushroom showed the tumor suppressive effect in mice injected with S-180 cells. The growth­inhibitoy rates against tumor cells were 59% for Phellinus linteus, 61% for Ganoderma lucidum, 65% for Coriolus versicolor, 56% for Lentinus edodes. In conclusion, these results suggest that mycelia extracts of mushroom cultured with ginseng by-product have an antiproliferating effect against Hep3B cell and S-180 tumor cells.

• The Korean Journal of Pesticide Science
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• 제17권4호
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• pp.244-248
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• 2013

This study was carried out to investigate the residual characteristics and calculate processing factor of the environment friendly material matrine in fresh chilli pepper by drying. Spray solution of matrine was prepared by dilution of the commercial product (2% active ingredient) with water at 1 : 1000 (v/v) ratio and sprayed onto chilli pepper plants at seven day intervals. Samples were collected at 0, 1, 3, 5 and 7 days after last application and then dried using a hot air dry oven at $60^{\circ}C$ for 36 hours until the water content was reduced to 14%. Recoveries and storage period stabilities of matrine in the samples ranged from 106.6 to 119.1% and 106.6 to 113.1%, respectively. The residual concentrations of matrine in fresh chilli pepper and dried chilli peppers treated only once were found to be from less than 0.01 to 0.11 and from 0.03 to 0.25 mg/kg, respectively. In case of plants sprayed twice with matrine, the residual concentrations ranged from 0.02 to 0.12 and from 0.04 to 0.4 mg/kg, respectively. Processing factor of matrine in the fresh chilli pepper by drying was found to be from 1.5 to 3.3, indicating that the residual concentration of matrine in dried chilli pepper increased about two or three times by drying.

• Journal of the Korean Society of Food Science and Nutrition
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• 제41권10호
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• pp.1402-1408
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• 2012

Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as food. In this study, antioxidant activities, proximate composition and physiochemical characteristics of mulberry pomace were evaluated and compared with those of mulberry fruit or mulberry concentrate. Mulberry fruit was pressed and filtered. The filtrate and residue were used as mulberry juice and mulberry pomace, respectively. Mulberry juice was evaporated, after which a concentrate ($24.7^{\circ}Brix$) was obtained. Moisture contents of mulberry concentrate, freeze-dried mulberry, and pomace were 68.7%, 6.03%, and 7.32%, respectively. Reducing sugar contents were 45.7% in freeze-dried mulberry, 24.5% in pomace, and 30.9% in mulberry concentrate. The pH and acidity of the three samples ranged from 5.80~5.92 and, 0.035~0.080%, respectively. Carbohydrate and crude ash contents were the highest in mulberry fruit, whereas crude protein, fat, and fiber contents were the highest in pomace. Redness of the Hunter color system was 4.7 in mulberry and 4.3 in pomace. Total phenolic content was the highest in mulberry fruit, whereas total flavonoid content was the highest in pomace. Antioxidant activities (DPPH, hydroxyl, and ABTS radical scavenging activities) were enhanced in the order of mulberry fruit> pomace> mulberry concentrate. Especially, antioxidant activities, such as DPPH and hydroxyl radical scavenging activities, of mulberry pomace were similar with those of mulberry fruit. Based on these results, freeze-dried mulberry pomace may be considered as a functional as well as an additive material for food processing.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제18권3호
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• pp.195-205
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• 1985

As a part of investigation to use the Anatrctic krill, Euphausia superba, more effectively as a food source, processing conditions, utilizations and storage stability of krill paste (intermediate product of krill) were examined and also chemical compositions of krill paste were analyzed. Frozen raw krill was chopped, agitated with $25\%$ of water to the minced krill and then centrifuged to separate the liquid fraction from the residue. This liquid fraction was heated at $98^{\circ}C$ for 20 min. to coagulate the proteins of krill, and it was filtered to separate the protein fraction. Krill paste was prepared with grinding the protein fraction, adding $0.2\%$ of polyphosphate and $0.3\%$ of sodium erythorbate to the krill paste for enhancing of functional properties and quality stability. The krill paste was packed in a carton box, and then stored at $-30^{\circ}C$. Chemical compositions of krill paste were as follows : moisture $78\%$, crude protein $12.9\%$, crude lipid $5.9\%$, and the contents of hazardous elements of krill paste as Hg 0.001 ppm, Cd 1.15 ppm, Zn 9.1 ppm, Pb 0.63 ppm and Cu 11.38ppm were safe for food. The amino acid compositions of krill paste showed relatively high amount of taurine, glutamic acid, aspartic acid, leucine, lysine and arginine, which occupied $55\%$ of total amino acid and also taurine, lysine, glycine, arginine and proline were occupied $65\%$ of total free amino acid. Fatty acid compositions of krill paste consist of $32.4\%$ of saturated fatty acid, $29.6\%$ of monoenoic acid and $38.0\%$ of polyenoic acid, and major fatty acids of product were eicosapentaenoic acid ($17.8\%$), oleic acid ($16.9\%$), palmitic acid ($15.3\%$), myristic acid ($8.7\%$) and docosahexaenoic acid ($8.4\%$). In case of procssing of fish sausage as one of experiment for krill paste use, Alaska pollack fish meat paste could be substituted with the krill paste up to $30\%$ without any significant defect in taste and texture of fish sausage, and the color of fish sausage could be maintained by the color of krill paste. Judging from the results of chemical and microbial experiments during frozen storage, the quality of krill paste could be preserved in good condition for 100 days at $-39^{\circ}C$.

• Journal of Microbiology and Biotechnology
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• 제26권1호
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• pp.9-19
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• 2016

Xylanases sourced from different bacteria have significantly different enzymatic properties. Therefore, studying xylanases from different bacteria is important to their applications in different fields. A potential xylanase degradation gene in Massilia was recently discovered through genomic sequencing. However, its xylanase activity remains unexplored. This paper is the first to report a xylanase (XynRBM26) belonging to the glycosyl hydrolase family (GH10) from the genus Massilia. The gene encodes a 383-residue polypeptide (XynRBM26) with the highest identity of 62% with the endoxylanase from uncultured bacterium BLR13. The XynRBM26 expressed in Escherichia coli BL21 is a monomer with a molecular mass of 45.0 kDa. According to enzymatic characteristic analysis, pH 5.5 is the most appropriate for XynRBM26, which could maintain more than 90% activity between pH 5.0 and 8.0. Moreover, XynRBM26 is stable at 37℃ and could maintain at least 96% activity after being placed at 37℃ for 1 h. This paper is the first to report that GH10 xylanase in an animal gastrointestinal tract (GIT) has salt tolerance, which could maintain 86% activity in 5 M NaCl. Under the optimum conditions, K_m, V_max, and k_cat of XynRBM26 to beechwood xylan are 9.49 mg/ml, 65.79 μmol/min/mg, and 47.34 /sec, respectively. Considering that XynRBM26 comes from an animal GIT, this xylanase has potential application in feedstuff. Moreover, XynRBM26 is applicable to high-salt food and seafood processing, as well as other high-salt environmental biotechnological fields, because of its high catalytic activity in high-concentration NaCl.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제18권6호
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• pp.538-544
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• 1985

This study was carried cut to evaluate the water quality of spring waters in Pusan area(see Fig. 1). In this experiment, twenty-five water samples were collected from 5 stations from December 1983 to August 1984. Range and mean values of constituents of the samples are as follows: pH $5.80{\sim}7.25$, 6.60; water temperature $6.0{\sim}23.0^{\circ}C,\;12.9^{\circ}C$; total residue $33.0{\sim}325mg/l$, 121.2mg/l; alkalinity $4.75{\sim}51.6mg/l$, 24.1mg/l; hardness $9.47{\sim}85.0mg/l$, 30.3mg/l; electrical conductivity $0.495{\sim}2.750{\times}^2{mu}{\mho}/cm,\;1.239{\times}10^2{\mu}{\mho}/cm$;turbidity $0.54{\sim}7.80$NTU, 2.04NTU; $KMnO_4$ consumed $0.51{\sim}8.47mg/l$, 1.96mg/l; chloride ion $4.91{\sim}36.0mg/l$, 12.55mg/l; fluoride ion ND-0.30ppm, 0.08ppm; nitrate-nitrogen ND-8.94mg/l, 1.94m:g/l; nitrite-nirogen ND-0.10mg/l, 0.03mg/l; ammonia-nitrogen ND-0.16mg/l, 0.03mg/l: phosphate-phosphorus ND-0.09mg/l, 0.03mg/l; silicate-silicious $0.42{\sim}22.7ng/l$, 7.96mg/l; copper ND-10.5ppb, 2.46ppb; lead ND-22.7ppb, 3.54ppb; zinc ND-103ppb, 21.33ppb; iron $20.3{\sim}2,800ppb$, 801.72ppb, respectively. Arsenic, cyan, cadmium, manganese, mercury, chrome and phenol were not detected. Total residue, electrical conductivity, turbidity and chloride ion of station 1 (Milrakdong) were higher than others as 178.1mg/l, $2.127{\times}10^2{\mu}{\mho}/cm$, 3.16NTU and 16.32mg/l. The concentration of silicious had a great influence on precipitation. The concentration of fluoride ion of spring waters was lower as 0.08ppm than the criterion for drinking water as 1ppm, while iron was exceed 2.7 times as 801.72ppb.