• Title/Summary/Keyword: olive

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Characterization of an Alkaline Family I.4 Lipase from Bacillus sp. W130-35 Isolated from a Tidal Mud Flat with Broad Substrate Specificity

  • Kim, Hee Jung;Jung, Won Kyeong;Lee, Hyun Woo;Yoo, Wanki;Kim, T. Doohun;Kim, Hoon
    • Journal of Microbiology and Biotechnology
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    • v.25 no.12
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    • pp.2024-2033
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    • 2015
  • A gene encoding lipolytic enzyme, lip7-3, was isolated from Bacillus sp. W130-35 isolated from a tidal mud flat. The gene encoded a protein of 215 amino acids with a signal peptide composed of 34 amino acid residues. Lip7-3 belonged to the family I.4 lipase and showed its maximal activity at pH 9.0 and 60℃. Its activity increased in the presence of 30% methanol and, remarkably, increased as well to 154.6% in the presence of Ca2+. Lip7-3 preferred p-nitrophenyl octanoate (C8) as a substrate and exhibited broad specificity for short- to long- chain fatty acid esters. Additionally, Lip7-3 showed a low degree of enantioselectivity for an S-enantiomer (e.g., (S)-methyl-3-hydroxy-2-methylpropionate). It efficiently hydrolyzed glyceryl tributyrate, but did not hydrolyze glyceryl trioleate, fish oil, or olive oil. Its substrate specificity and activation by the solvent might offer a merit to the biotechnological enzyme applications like transesterification in the production of biodiesel.

Evaluation of Optimal Culture Conditions for Recombinant Ghost Bacteria Vaccine Production with the Antigen of Streptococcus iniae GAPDH

  • Ra, Chae-Hun;Kim, Yeong-Jin;Park, So-Jin;Jeong, Chang-Wha;Nam, Yoon-Kwon;Kim, Ki-Hong;Kim, Sung-Koo
    • Journal of Microbiology and Biotechnology
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    • v.19 no.9
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    • pp.982-986
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    • 2009
  • For the production of ghost bacteria vaccine to prevent the streptococcal disease in aquaculture fish species, a double cassettes vector was constructed and cloned in Escherichia coli DH5${\alpha}$. Ghost bacteria vaccine production from Escherichia coli DH5${\alpha}$/pHCE-InaN-GAPDH-Ghost 37 SDM (SIG) was maximized at a glucose concentration of 1 g/l, agitation of 300 rpm, and aeration of 1 vvm. The maximal efficiency of ghost bacteria formation was obtained at the mid-exponential phase ($OD_{600}=2.0$) with the concentration of 0.77 g/l for SIG. The molecular mass of GAPDH was detected at 67 kDa with the insoluble fraction, by SDS-PAGE and Western blot. The protective efficacy of ghost bacteria vaccine was evaluated by challenge test using olive flounder. The cumulative mortalities of the positive control, formalin-killed cell (FKC) vaccine, and SIG vaccine immunized groups were 91%, 74%, and 57%, respectively. These results suggest that SIG vaccine showed efficacy as a vaccine and had a higher potential to induce protective antibodies than did FKC vaccine.

The Evaluation on the Effectiveness as a Cosmetic Material of Oil Extracted from Schizandra Chinensis Seed (오미자 씨 오일의 화장품 소재로서 유효성 평가)

  • Yang, Jae-Chan
    • Journal of the Korean Applied Science and Technology
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    • v.29 no.2
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    • pp.231-237
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    • 2012
  • In order to use the Schizandra chinensis seed oil as a basic material of cosmetic component, the research was done by analyzed components of Schizandra chinensis seed oil and evaluation it's stability with GC and GC/MSD. As a result, it's main component were showed as palmitic acid and oleic acid. It has excellent stability because it's ingredients did not change under the heat. Also, the antioxidant effect used DPPH(1,1-Diphenyl-2-picrylhydrazyl) test method, indicated higher radical scavenging ability compare to widely-use macademia nut oil and olive oil. Collagen synthesis effect also appeared outstanding. Therefore, the Schizandra chinensis seed oil was determined that it has possibility to be used well for cosmetic material.

Detection and Genetic Differentiation of Megalocytiviruses in Shellfish, via High-Resolution Melting (HRM) Analysis (HRM 분석법을 이용한 패류 내 Megalocytiviruses의 검출과 유전적 분석)

  • Kim, Kwang Il;Jin, Ji Woong;Kim, Young Chul;Jeong, Hyun Do
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.47 no.3
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    • pp.241-246
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    • 2014
  • Viruses in the genus Megalocytivirus have been subdivided into four subgroups. Among these subgroups 2 and 4, represented by the red sea bream iridovirus (RBIV) and the olive flounder iridovirus (FLIV), respectively, are non-exotic. subgroups 1 and 3, represented by the red sea bream iridovirus (RSIV) and the infectious spleen and kidney necrosis virus (ISKNV), respectively, have not been detected in Korea and are known as exotic. Shellfish are filter-feeders, and can thus filter and accumulate Megalocytivirus in their digestive glands, allowing us to track viral contamination in surrounding aquatic environment. In this study, we developed a high-resolution melting (HRM) analysis to differentiate among subgroups of Megalocytivirus accumulated in shellfish, and confirmed the convenience and efficiency of this method. More than two subgroups of Megalocytivirus were found in the digestive gland of a single shellfish. We classified all Megalocytivirus viruses from shellfish in Korea into subgroups 2 and 4, although proportions of subgroups were different among regions. Compared to nucleotide sequencing analysis, HRM analysis is a simple and rapid method for differentiating of Megalocytivirus subgroups.

Enzymatic Hydrolysis of Beef Tallow (효소에 의한 우지의 가수분해 반응)

  • 김인호;박태현
    • Microbiology and Biotechnology Letters
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    • v.19 no.4
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    • pp.377-382
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    • 1991
  • Reef tallow was hydrolyzed with lipase under the conditions of liquid state and solid state. Lipase OF 360 was used for that purpose, and the lipase had the maximum activity when the olive oil was used as a substrate at pH 6 and $37^{\circ}C$. Beef tallow was dispersed by an agitator to perform a liquid enzymatic reaction. Water content, reaction temperature, and enzyme amount were varied as parameters affecting hydrolysis percentage. Ninety three percents of tallow were hydrolyzed at the following conditions: water content 80% w/w, temperature $37^{\circ}C$, and enzyme amount 200 unitlg tallow. In order to conduct a solid phase enzymatic reaction, sonication was employed for pretreating tallow with the enzyme solution. Molten tallow was sonified with the enzyme solution, and solidified by lowering temperature. And then hydrolysis reaction proceeded at $30^{\circ}C$. Sonication intensity and time were varied to control hydrolysis percentage. Optimum values of the intensity and the time were found to exist since the hydrolysis percentage did not increase further according to the increases of the intensity and the time.

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Biochemical Properties and Substrate Specificity of Lipase from Staphylococcus aureus B56

  • Jung, Woo-Hyuk;Kim, Hyung-Kwoun;Lee, Chan-Yong;Oh, Tae-Kwang
    • Journal of Microbiology and Biotechnology
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    • v.12 no.1
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    • pp.25-30
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    • 2002
  • A lipase of Staphylococcus aureus B56 was purified from a culture supernatant and its molecular weight was estimated to be 45 kDa by SDS-PAGE. The optimum temperature and pH for the hydrolysis of olive oil was $42^{\circ}C$ and pH 8-8.5, respectively. The enzyme was stable up to $55^{\circ}C$ in the presence of $Ca^++$ at pHs 5-11. The lipase gene was cloned using the PCR amplification method. The sequence analysis showed an open reading frame of 2,076 bp, which encoded a preproenzyme of 691 amino acids. The preproenzyme was composed of a signal sequence (37 aa), propeptide (255 aa), and mature enzyme (399 aa). Based on a sequence comparison, lipase B56 constituted of a separate subgroup among the staphylococcal lipase groups, such as S. aureus PS54 and S. haemolyticus L62 lipases, and was distinct from other lipases in their optimum pH and substrate specificity.

Immunobiological Studies in Mice Treated with Chemical Carcinogen, 3-Methylcholanthrene: I. Footpad Swelling Reaction and Antibody Titer in Serum (발암제(發癌劑) 3-Methylcholanthrene 투여(投與) 마우스에 대(對)한 면역생물학적(免疫生物學的) 연구(硏究): I. 족척종창반응(足蹠腫脹反應) 및 혈중항체가(血中抗體價))

  • Song, Hee-jong;Kim, Jong-myeon
    • Korean Journal of Veterinary Research
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    • v.26 no.1
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    • pp.109-115
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    • 1986
  • Experiments were performed on mice to investigate the effects of a polycyclic aromatic hydrocarbon, 3-methylcholanthrene (MCA) on Arthus reaction, delayed-type hypersensitivity (DTH) and antibody production to sheep red blood cells (SRBC). Mice were sensitized iv with 0.1ml of 1% SRBC suspension were treated with a single ip injection of olive oil alone or with different doses of MCA in oil (0.5~50mg/Kg) at various time before (-) or after (+) sensitization (day 0) and were challenged at 4 days after SRBC. Arthus reaction was measured at 3 hours after challenge and other responses at 24 hours. Treatment with MCA inhibited Arthus reaction and DTH to SRBC, measured by footpad swelling reaction, and this immunosuppressing effect was dependent on the dose and time of MCA treatment in relation to SRBC sensitization. Humoral immune responses as measured by serum hemagglutinin-and hemolysin-titers to SRBC were significantly depressed when MCA was injected before or at the same time of sensitization. However, the response was slightly depressed when injected after SRBC. These results indicate that MCA suppress the function of the cells involved in immune responses.

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Experimental Studies on the Improving Surface Hardness of Dental Stone (치과용(齒科用) 경석고(硬石膏) 의 표면경도(表面硬度) 강화(强化)에 관(關)한 실험적(實驗的) 연구(硏究))

  • Kim, Chang-Whe
    • The Journal of Korean Academy of Prosthodontics
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    • v.9 no.1
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    • pp.23-27
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    • 1969
  • The purpose of this studies is to determine the surface hardness of dental stone and to investigate the methods which increase the surface hardness of dental stone using the dissolved solution of various synthetic resin, the obtained results of hardness value calculated Rockwell Hardness Number by means of Rockwell Hardness Tester. 1) In this experiment, 10% polystyrene dissolved in 100cc amylacetate is excellent solution which provides the surface hardness of dental stone after setting of specimen, and there is no effective way that stone specimen is immersed into polystyrene in amylacetate, polystyrene in benzene and polystyrene in butylacetate above 1 hour. 2) When the stone specimen is immersed into acrylic resin in benzene and melamin resin in amylacetate at least 1 hour to 3 hours, the hardening effect of stone surface is valuable. 3) The stone specimen immersing into urea resin in butylacetate, the surface hardness of the stone specimen decreased within 1 hour, but increased after 3 houre. 4) For the separating medium, the easyfoil is superior to the olive oil in the aspect of improving the hardening effect of the immersed specimen.

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Quality Characteristics of Sausage with Added Pine Needle Powder (솔잎분말을 첨가한 소시지의 품질특성)

  • Kwon, Soon-Yong;Shin, Myung-Eun;Lee, Kyung-Hee
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.3
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    • pp.357-364
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    • 2012
  • Quality characteristics of sausage with added pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) as an ingredient. The basic ingredients of sausage consisted of pork meat 60%, olive oil 20%, and ice water 20%. Sensory properties of sausage were analyzed by a sensory test, and the texture and color characteristics were measured using a texturometer and color meter, respectively. In the results of the sensory test, taste, texture, and overall preference were highest in the sample with added 1.5% pine needle powder. The sausage with added 1.5% pine needle powder was moderate in color intensity, pine needle flavor, and astringent taste. Hardness and gumminess of sausage were higher in 1.0% and 1.5% pine needle powder. However, springness and chewiness of sausage showed no significant differences. In terms of color intensity of sausage, L-value and a-value were lower and b-value was higher, depending on the pine needle powder amount. Development of off-flavor of sausage during storage was greater in 0% and 1.5% added sausages than in 2.0% sausage with increasing storage time. As a conclusion, sausages with added 1.5% and 2.0% pine needle powder were the most suitable for making functional sausage with added pine needle powder.

An Analysis of The Fusion Cuisine Recipe on Mass Media (주요 매체에 게재된 퓨전요리의 레시피 분석)

  • 신애숙;안형기
    • Culinary science and hospitality research
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    • v.7 no.3
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    • pp.163-178
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    • 2001
  • The purpose of this study is analysis of fusion cuisine recipe a gathering datum and informations for development of the fusion cuisine. The fusion cuisine is a new creative cuisine that come from a mixing between different cuisine recipe especially eastern cuisine wi th western cuisine. The fusion food is becoming a world popular food since 1980's. In Korea, the fusion food is favorite food is needed for development of the fusion cuisine, and we are able to get the datum and informations from mass media such as cuisine journals, newspapers and internet web site. Results of the analysis are as follows : 1. The fusion cuisine that core stuff is the grain have features that make a use of a spice and fat such as butter and olive oil. Boiling is used most frequently as a way of cooking among the grain centred fusion cuisine. Spagetti is used very after as a stuff for the fusion food. 2. The fusion cuisine that core stuff is meat make use of unusual meat such as the pigeons and spicery, and its popular cooking way is a baking. 3, The fusion cuisine that core stuff is a fish make use of herbs and alchole to get rid of a fishy smell, and various sauces are used for promoting taste and styling. 4. The fusion cuisine that core stuff is fruit and vegetables make use of boiling as cooking ways most frequently, but in the case that cook try to keep nutritive qualities, baking is used most frequently. 5. In beverage centred fusion cuisine, mixing of alchole with juice is most popular, its taste and color is unusually gorgeous.

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