• BMB Reports
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• 제35권2호
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• pp.239-243
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• 2002

Angiotensin I that converts the enzyme (ACE) inhibitory peptide, Gly-Pro-Leu, previously purified and identified from the Alaskan pollack skin gelatin hydrolysate, were synthesized. In addition, the peptides Gly-Leu-Pro, Leu-Gly-Pro, Leu-Pro-Gly, Pro-Gly-Leu, Pro-Leu-Gly, Gly-Pro, and Pro-Leu, which consisted of glycine, proline, and leucine, were synthesized by the solid-phase method. The $IC_{50}$ values of each tripeptide - namely Leu-Gly-Pro, Gly-Leu-Pro, Gly-Pro-Leu, Pro-Leu-Gly, Leu-Pro-Gly, and Pro-Gly-Leu - were 0.72, 1.62, 2.65, 4.74, 5.73, and $13.93{\mu}M$, respectively. The ACE inhibitory activity of these tripeptides was higher than that of dipeptides, such as Gly-Pro and Pro-Leu with $IC_{50}$ values of 252.6 and $337.3\;{\mu}M$, respectively. Among the tripeptides, Leu-Gly-Pro and Gly-Leu-Pro had higher inhibitory activity than Gly-Pro-Leu that was isolated from the Alaskan pollack skin gelatin hydrolysate. Among the different types of tripeptides that were examined, the highest ACE inhibitory activity was observed for Leu-Gly-Pro. It had the leucine residue at the N-terminal and proline residue at the C-terminal.

• 대한화학회지
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• 제21권3호
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• pp.210-214
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• 1977

한국산 밀 품종들 중에서 장광의 것을 선정하여 단백질을 추출한 다음 이 단백질의 아미노산 조성과 gliadin 단백질의 정제로 주 gliadin 단백질을 분리하여 본 결과 1. Gliadin과 glutenin 단백질은 다같이 disc 전기이동상에 5개의 band를 나타내었다. 2. Gliadin과 glutenin 단백질은 다같이 glutamic acid의 함량이 가장 많았다. 3. Gliadin과 glutenin 단백질간에 아미노산 조성의 차이는 gliadin이 glutenin보다 alanine의 함량은 적었으나 proline의 함량은 많았다. 4. 주 gliadin 단백질은 gliadin 단백질을 Sephadex G-150과 A-25 coumn으로 정제하여 얻었다.

• 대한화학회지
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• 제8권2호
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• pp.85-87
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• 1964

Alloxan에 의한 Amino acids의 spot test에 있어서, alloxan수용액에 lactose를 가해주면, alloxan 자신의 착색을 막을 수 있다. lactose를 포함하는 alloxan수용액은 매우 안정하여서, 실온에서 수 개월 동안 두어도 착색되지 않으며, lactose의 존재로 말미암아, alloxan과 amino acids와의 색반응은 조금도 영향을 받지 않았다. 이시약에 의한 amino acids의 spot test법은 ninhydrin에 의한 spot test보다 예민하고, 또 alloxan 또는 dimethylalloxan을 발색약으로 사용하는 paper chromatography법에 비해, proline (1 ${\gamma}$), hydroxyprolin (5 ${\gamma}$)를 확인할 수 있다는 장점을 가지고 있다.

• 대한화학회지
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• 제40권6호
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• pp.385-393
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• 1996

Poly(2-hydroxyethylmethacrylate, HEMA)는 contact lens 재료물질로 사용되고, 물을 약 45퍼센트 포함하여 수화겔(hydrogel)을 만들 수 있는 고분자이다. Poly(HEMA)와 아미노산(alanine, arginine, methionine, proline, glycine, serine, lysine)과의 상호작용력을 DSC와 TGA 열분석법으로 측정한 결과 lysine, arginine, alanine의 결합성이 큼을 알 수 있었다.

• 한국동물학회지
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• 제33권2호
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• pp.166-174
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• 1990

꿀벌부채명나방이 무늬수종다리좀벌에 의해 기생 되었을때 이 기주의 혈림프에서 대사물질의 변화가 생겼다. 이 기새벌에 의해 기생된 기주와 기생되지않은 기주의 혈림프에서 총단백질과 총탄수화물의 농도를 비교하여보면, 기생된 기주에서 전체적으로 뚜렷이 감소하는 경향을 나타내었다.그러나, 총유리아미노산은 기생된 후 첫날을 제외하고 기생된 기주에서 전체적으로 뚜렷이 증가하는 경향을 나타내었다. 그리고 유리아미노산 중에서 glycine, proline, arginine, isoleucine, phenylalanie, leucine,valine, glutamk acid,histidine, serine, tyrosine은 뚜렷이 증가하는 경향을 나타내었고,threonine, aspartic acid, methionine, cysteine, alanine,lysine는 약간의 감소하는 경향을 나타내었다.

• 약학회지
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• 제47권6호
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• pp.450-455
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• 2003

Synthesis of (lR,5S,6S)-6-[(lR)-1-hydroxyethyl] -2-[(3S,5S)-5-(2-ethoxycarbonyl-1-moxy(hydroxy)iminoethyl)pyrrolidine-3-ylthio]-1-methylcarbapen-2-em-3-carboxylic acids (10a,l0b) were described. Methyl(2S,4S)-4-tritylthio-1-(allyloxycarbonyl)pyrrolidine-2-carboxyla late (I) was prepared from trans-4-hydroxy-L-proline with (2S,4R)-abs olute configuration as starting material. (2S,4S)-1-allyloxycarbonyl-2-(2-ethoxycarbonyl-hydroxy(methoxy )iminoethyl)-4-mercapto- pyrrolidines (6,7) were obtained from the tritylthio compound (I). (lR,5S,6S)-6-[(lR)-1-hydroxyethyl]-2-[(3S,5S)-5-(2-ethoxycarbonyl-1-methoxy(hydroxy)imino-ethyl)pyrrolidine-3-ylthio]-1-methylcarbapem-2-em-3-carboxylic acids (10a,10b) were obtained by the coupling reaction with carbapenem diphenylphosphates (8) and pyrrolidine-thiol moiety (6,7). Their in vitro antibacterial activities against both Gram-positive and Gram-negative were tested. Compounds ( 10a,10b) showed potent antibacterial activity except pseudomonas aerusinosa.

• 미생물학회지
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• 제28권3호
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• pp.258-263
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• 1990

고도 카드뮴 내성 Hansenula anomale B-7으로부터 카드뮴 결합 단백질을 분리하여 전기 영동적으로 단일단백질로 정세됨을 확인했다. 이 단백질의 분자량은 약 33000으로서, 분자량 18000과 14000의 subunit로 구성되어 있다. 카드뮴 결합 단백질의 는 19.58이였으며, $100{\mu}{\textrm{g}}$의 단백질 중에 $9.26{\mu}{\textrm{g}}$ 카드뮴을 함유했다. 카드뮴 결합 단백질로부터 14종류의 아미노산이 검출되엇으며, aspartic acid, glycine과 alanine이 비교적 많이 함유되어 있으며, proline, valine 및 methionine은 검출되지 않았다. 본 연구에 사용된 카드뮴 내성효모로부터 분리, 정제된 카드뮴 결합 단백질은 cysteine과 카드뮴을 다량 함유하여 metallothionein의 특징을 잘 나타내고 있었다.

• 한국식품영양과학회지
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• 제24권2호
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• pp.280-285
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• 1995

To develop natural food preservatives, antimicrobial effect of the ethanol extract of leaf mustard against E. coli and S. aureus were examined in terms of compositions and leakage of cellular materials in the microorganisms treated with the extract. No effect of the concentration of ethanol extract on the fatty acid composition of E. coli and S. aureus at logarithmic phase was showen, but the content of palmitic and palmitoleic acid of E. coli slightly increased and decreased, respectively, and the content of palmitic and margaric acid of S. aureus slightly increased, when compared to each control. Ethanol extract did not affect most of the amino acids E. coli and S. aureus at logarithmic phase ; however, some of them(proline, glycine, valine and histidine of E. coli and proline, methionine and histidine of s. aureus) were elevated and some other amino acid(aspartic acid, glutamic acid, tyrosine and arginine of E. coli and aspartic acid, glutamic acid, glycine, alanine and lysine of Staph. aureus) found to be decreased. The amount of cell body protein leaked from E. coli and S. aureus increased to 1.02 and 0.22mg/g cell weight, respectively, as compared to controls. Similarly, the substances with absorbance at 260 nm from E. coli and s. aureus increased to 0.12 and 0.06mg/g cell weight, respectively.

• 한국식품영양학회지
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• 제7권4호
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• pp.253-258
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• 1994

This thesis is to analyze the ingredients of five-fruit tea depending on extraction time as a basic experiment for quality improvement and industrialization of traditional Korean beverage. According to extraction time, the acidity of the tea is 2.4% at 30 minutes, 2.3% at 50 minutes and 1.7% at 70 minutes, and soluble solid is 0.22 g, 0.31 g and 0.41 g. The pH of five-fruit tea, which is 4.70, 4.85 and 4.98 at each time, and total sugar is 54.01 m9, 108.82 m9 and 142.92 mg as extraction time increases. The total amount of free sugars is 1.14 mg, 1.36 mg and 2.17 mg, and glucose, surcose and fructose which are 98.2%, 92.6% and 92.6% of the whole percentage occupy the most part of free sugars. The total free amino acids content increases to 84.94 mg, 99.67 mg and 120.40 mg. The five kinds of amino acids like serine, glutamic acid, threonine, proline and alanine amount to 94.5%, 93.6% and 94.7% at all. she variation in the percentage of free amino acids content in accordance with extraction time is as follows : threonine, extracted for 50 minutes, is reduced considerably and glutamic acid decreases gradually as extraction time increases. When proline is extracted for 50 minutes, it's rate of increase Is most high.

• Bulletin of the Korean Chemical Society
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• 제18권9호
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• pp.929-933
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• 1997

Morphological studies in the micro-end-to-end (m-E-E) and micro-side-by-side (m-S-S) aggregations were conducted by using of scanning electron microscope (SEM) for the samples precipitated by heating of the end-products of the transition of FormⅡ (left-handed helix, three peptides per turn, 31) Form Ⅰ (right-handed helix, 3.3 peptides per turn, 103) in poly(L-proline) (PLP) in acetic acid(water)-propanol (1:9 v/v) solvent. The observed morphology for the solide state shows a rope (or super helical) type and pebbles type aggregate for the (m-E-E) and (m-S-S) aggregate respectively. The viscosities were also measured during the heat-precipitation in order to elucidate the process of formation of the rope- and pebbles-type aggregates. The result for the (m-E-E) aggregations exhibit two steps, i.e., at first, the viscosity increases with time (step 1), thereafter it decrease until attain the last value (step 2). But the (m-S-S) aggregations show only one step in the decreases in viscosity. On the bases of all experimental results it is possible to propose a reasonable mechanism for the formation of the two types of aggregates of the (m-E-E) and (m-S-S).