• 생명과학회지
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• 제11권6호
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• pp.517-522
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• 2001

소립검정콩 청국장의 품질개선관 불쾌취 억압을 목적으로 키위와 무를 첨가하여 42$^{\circ}C$에서 3일간 발효시킨 소립 검정콩 청국장의 몇 가지 맛성분을 조사하였다. 소립 검정콩 청국장의 황색대두 청국장보다 유리아미노산 함량이 적었지만, 키위와 무를 첨가하여 발효시키면 유리아미노산의 함량이 증가되어 콩단백질 분해에 효과적이었다. 유기산은 모든 청국장에서 citric acid가 가장 많았으며, 다음올 acetic acid, lactic acid 순으로 많았다. 지방산은 linoleic acid (50.82~54.51%)> oleic acid(17.76~22.10%)> plamitic acid(12.13~13.79%) 순으로 많았다. 청국장의 종류별로 유기산과지방산 비율은 유의적인 차이가 없었다. 청국장의 주요 휘발성 성분으로는 indole, 2,5-dimethyl pyrazine 및 tri-methyl pyrazine 였으며, 청국장의 독특한 향미성분의 pyra-zine 류는 대두 청국장보다 키위와 무를 넣은 소립 검정콩 청국장에서 약 3배 정도 감소하였다. 주요 핵산관련 물질은 uracil과 UMP였으며, 다른것은 그 함량에 유사한 경향이었다.

• 한국미생물·생명공학회지
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• 제52권2호
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• pp.105-113
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• 2024

The precise and elaborate regulation of signaling cascades by diverse cytoplasmic and endosomal antiviral sensors is crucial for maintaining immune homeostasis and defending against viral pathogens. Receptors and enzymes that recognize foreign nucleic acids play a pivotal role in inducing antiviral interferon programs, serving as the first line of defense against various DNA and RNA viruses. Recent research has increasingly highlighted the crosstalk between nucleic acid sensors in detecting multiple virus invasions, resulting in amplified antiviral signals and compensating for any missing roles. This review provides an update on recent findings regarding the interplay of RNA sensors for DNA virus recognition.

• 미생물학회지
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• 제6권1호
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• pp.22-28
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• 1968

Chlorella ellipsoidea cells were cultured in an iron, copper, zinc, manganese, molybdenum or boron-free medium. Biosynthetic activities of nucleic acids, protein and phospholipid in chlorella cells, which were growing in a microelement deficient medium were compared with those of the normal cells by measuring the contents of phosphate, amino acids or UV-absorbing substances in the various cell fractions. When the algae were grown in a molybdenum-free medium, the amounts of phosphate in the acid-soluble fraction of the cells increased, whereas the amounts of alkali-stable protein and RNA decreased compared with the normal cells showing that the synthesis of protein and RNA from the early products of photosynthesis was inhibited. When the algae were grown in a boron-free medium, amounts of alkali-labile protein and phospholipid of the cells decreased, while the amount of phosphate in acid-soluble fraction increased compared with the normal cells showing that the biosynthesis of protein and phospholipid from the early products of photosynthesis was retarded. In general, amounts of protein and RNA in the microelement deficient cells significantly decreased compared with those of the normal cells. Phosphate content in the acid-soluble fraction of the algal cell grown in an zinc, copper, molybdenum, or boron-free medium increased considerably, whereas that of the algal cell grown in an iron or manganese-free medium decreased remarkably compared with that of the control. It is considered, therefore, that molybdenum, zinc, copper and boron etc. play an important role in the biosyntbesis of macromolecule from acid-soluble phosphate compounds, in contrast to the principal action of iron and manganese on the photosynthetic process itself.

• 한국식품영양과학회지
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• 제26권1호
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• pp.10-16
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• 1997

김의 유용성분을 식품가공에 응용키 위한 기초적 연 구로 건조김과 배소김을 에탄을 농도를 달리 하여 추출하고 추출물의 수율, 단백질, 다당, 핵산, 타우린, 클로로필 및 카로티노이드의 함량, 갈색도 및 주요 추출처리구의 관능적 특성을 검토하였다. 단백질, 다당질 및 핵산 성분은 에탄을 농도가 낮을수록 높은 추출성을 보였으나 단백질의 경우 건조김이, 다당 및 핵산의 경우에는 배소김이 상대적으로 3배 이상 높은 추출성을 보였다 타우린은 건조김이나 배소김에 관계없이 0~70%에탄을 범위에서 1,000mg%이상의 높은 추출성 을 보였다. 카로티노이드의 경우는 95% 에탄을 농도에서 건조김 146.6mg%, 배소김 138.4mg%로서 최대를 보였으나 이 수준은 메탄올/아세톤을 혼합용매로 추출하는 경우의 66~80% 수준이었다. 유리 당과 아미노산 의 반응을 반영하는 갈변도는 배소김을 대상으로 한 경 우 50~60% 에탄을 추출물이 가장 높게 나타난 반면 추출수율은 물만을 용매로 한 경우가 26.3~27.5%로 최대를 보였다. 한편 주요추출물의 관능특성을 조사한 결과, 배소김의 추출물이 맛과 향 등 관능적 측면에서 우수한 것으로 판단되어 배소김을 대상으로 한 물/에탄을 추출물이 각종 식품소재로서 응용가치가 클 것으로 평가되었다.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2000년도 춘계학술발표대회
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• pp.501-504
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• 2000

The purification of a thermostable esterase expressed in Escherichia coli was investigated using thermoprecipitation of unclarified cell homogenates followed by after applying the heat-treated lysate to phenyl-sepharose column, and elution with detergent. Heat treatment at $70^{cdot}C$ was capable of removing to E. coli proteins. Specially, the thermoprecipitation with 15% polyethylene glycol 8000 can remove host proteins and nucleic acids efficiently. Various detergents were used to recover the esterase, which was strongly bound to phenyl-sepharose resin. Triton X-100, non-ionic detergent, was found to be the most efficient of all tested detergents.

• 대한약학회:학술대회논문집
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• 대한약학회 2002년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2
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• pp.407.2-407.2
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• 2002

We have been studing sensitive non-enzymatic chemiluminescence (CL) imaging methods for the detection of DNA. For one of our methods, a unique chemical derivatization reagent. 3'. 4', 5'-trimethoxyphenylglyoxal (TMPG) was utilized. This reagent reacted specifically with guanine bases in nucleic acids to quickly produce a chemiluminescent derivative under mild reaction conditions. (omitted)

• 한국수산과학회지
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• 제11권2호
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• pp.65-83
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• 1978

This study was attempted to evaluate the taste of broiled-dried sea mussel which is a traditional dried Sea food in Korea. The contents of such compounds as free amino acids, nucleotides and their related compounds, TMAO, betaine, and nonvolatile organic acids were analysed. From the results of analysis of nucleotides, the contents of AMP and ADP in broiled-dried Mytilus coruscus and Mytilus edulis appeared higher than other nucleotides and tended to increase slightly after cooking, drying, and storage which might be due to both their stability and the addition of degradation of nucleic acids during cooking. In the free amino acid composition of fresh samples abundant amino were taurine, glycine, serine, glutamic acid, alanine, arginine, threonine, tyrosine, lysine and valine in order. Such amino acids as histidine, leucine, methionine and isoleucine were poor and both proline and phenylalanine were merely trace. The free amino acid composition in the extract of Mytilus corucus and Mytilus edulis after broil-drying was not changed. These amino acids, taurine, glycine, feline, glutamic acid, alanine and arginine were abundant in dried samples as well as in the fresh. The total free amino acid was greatly reduced after cooking and drying ranging from $76.3\%$ to $79.7\%$ loss to that of tile fresh. The content of betaine shelved the same tendency as in total free amino acid while TMA slightly increased relating to TMAO decrease during broil-frying. Such nonvolatile organic acids as succinic, lactic, malic and fumaric acid were abundant in both fresh and broiled-dried samples whereas oxalic and pyruvic acid were poor. It is found that the taste compounds of broiled-dried Mytilus coruscus and Mytilus edulis were composed of amino acids as glycine, serine, alanine, glutamic acid, arginine, and betaine, TMAO, ADP, AMP, and organic acids such as succinic acid, lactic acid, malic acid and fumaric acid. No significant differences in the taste compounds between male and female as well as between Mytilus coruscus and Mytilus edulis was not observed.

• Asian-Australasian Journal of Animal Sciences
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• 제4권2호
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• pp.161-164
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• 1991

A rapid and accurate method is described for the determination of nucleo-bases in rumen micro-organisms. A procedure to satisfactorily hydrolyse the micro-organisms involving reaction with a mixture of readily volatile organic acids (acetic and formic acids) under high pressure, is proposed, and optimal conditions for an analytical procedure with reversed phase HPLC is described. The following nucleobases contents (mmol/kg DM) of rumen micro-organisms were found: Adenine (Ade), 82.62; Guanine (Gua), 61.34; Cytosine (Cyt), 84.61; Thymine (Thy), 35.74; Uracil (Ura), 68.62; Hypoxanthine (Hxn), 13.06; Xanthine (Xn), 8.35. Total purine-N content (g/kg N) of rumen micro-organisms were 99.60. The nucleic acid N content (g/kg N) of microbial isolates were: RNA-N, 109.9; DNA-N, 50.9.

• 한국정보과학회:학술대회논문집
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• 한국정보과학회 2003년도 가을 학술발표논문집 Vol.30 No.2 (2)
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• pp.814-816
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• 2003

오늘날 핵산과 단백질의 결합체에 관한 자료가 PDB(Protein Data Bank)와 같은 공공 데이터베이스에 급속도로 증가되고 있고 하나하나의 자료 자체도 많은 양의 데이터를 가지고 있기 때문에 더 이상 수작업으로 이를 분석하기란 거의 불가능할 뿐 아니라 정확도에 많은 문제가 있다. 그래서 본 연구에서는 방대한 생물학 자료를 효율적으로 분석하기 위해 자동화된 알고리즘을 개발하여 수작업에 의존하던 기존방식을 개선하였다. 이 알고리즘으로 51개의 RNA와 단백질간의 결합구조로 구성된 Dataset과 129개의 DNA와 단백질 간의 결합구조로 구성된 Dataset 분석하여 각각의 경우에 있어서의 결합성향과 결합유형을 찾아내었다. 이러한 본 연구의 결과가 아직 구조가 밝혀지지 않은 단백질-핵산간의 결합부위를 예측하는 알고리즘 개발에 기초 자료로 이용될 수 있다. 신약을 개발하는 과정에서 표적단백질의 결합부위를 예측하는데 활용될 수 있을 것이다.

• KSBB Journal
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• 제15권1호
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• pp.76-79
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• 2000

Complex, ill-defined mixtures of natural origin are often used as nutrients in the production of biological products through microbial fermentation. Product yields are affected by variation in these natural products. Yeast extract is a typical example of these natural products. Since it is a mixture of amino acids, peptides and nucleic acids, its composition is not well characterized. In this study, we investigated the properties of thiamine hydrochloride, riboflavin and pyridoxine hydrochlride in yeast extract by using a gel filtration chromatography, ion exchange chromatography and high performance liquid chromatography. Yeast extract solution was fractionated by gel filtration chromatography and ion exchange chromatography, and then, each fraction was analyzed by using a high performance liquid chromatography.