• Journal of Life Science
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• v.20 no.4
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• pp.503-510
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• 2010

Most allergens have protease activities, suggesting that proteases may be a key link between Th2-type immune reactions in allergic responses. Protease activated receptor (PAR) 2 is activated via the proteolytic cleavage of its N-terminal domain by proteinases. To know the role of PAR2 in Aspergillus protease allergen activated Th2 immune responses in airway epithelial cells, we investigated and compared immune cell recruitment and level of chemokines and cytokines between PAR2 knock out (KO) mice and wild type (WT) mice. There were evident immune cell infiltrations into the bronchial alveolar lavage fluid (BALF) of WT mice, but the infiltrations in PAR2 KO mice were significantly lowered than those of WT mice. The IL-25, TSLP, and eotaxin gene expressions were profoundly increased after Aspergillus protease, but their expression was significantly lowered in PAR2 KO mice in this study. Compared to PAR2 KO mice, OVA specific IgE concentrations in serum of WT mice were quite increased; moreover, the IgE level of PAR2 KO mice was lower than in WT mice. The IL-25 expression by Aspergillus protease stimulation was significantly reduced by p38 specific inhibitor treatment. In this study, we determined that Th2 response was initiated with IL-25 and TSLP mRNA up-regulation in lung epithelial cells via PAR2 after Aspergillus protease allergen treatment.

• Fisheries and Aquatic Sciences
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• v.3 no.3_4
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• pp.188-194
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• 2000

A protease purified from hepatopancreas of shrimp, Penaeus japonicus, had maximum activity at $70^{\circ}C$ and in neutral and alkaline pH ranges. Specific activity at optimum reaction condition of the protease was estimated to be approximately 12 U/mg/min. The protease was stable in neutral and alkaline pH ranges and activity was retained after heat treatment at $50^{\circ}C$ for 30 min. Apparent $K_m$ and $V_{max}$ value against casein substrate were estimated to be $0.29\%$ and $7.8see^{-1}$, respectively, and those against N-CBZ-L-tyrosine p-nitropheny1 ester (CBZ­Tyr-NE) were 0.38 mM and $2,400 see^{-1}$, respectively. The N-termina1 sequence of the protease showed high homology to the trypsin from same species and the proteases from shrimp. Myosin heavy chain (MHC) from shrimp tail meat was the most susceptible to the protease and actin/tropomyosin were degraded progressively during 4 hr incubation, but to a lesser degree than MHC.

• Fibers and Polymers
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• v.7 no.2
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• pp.180-185
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• 2006

A pineapple protease, bromelain, was used to improve the dyeing properties of protein fibers such as wool and silk. The optimal condition for the activity of the pineapple protease was about $60^{\circ}C$ at pH 7. The wool and silk were treated with the protease extracted from a pineapple and the K/S values of the dyed wool and silk were measured using a spectrophotometer in order to compare the dye uptake. The protease treatment enhanced the dyeing properties of protein fibers without severe changes in mechanical properties. The surface appearances of protease-treated fibers were observed by microscopy.

• Textile Coloration and Finishing
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• v.5 no.3
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• pp.206-215
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• 1993

In the prior study, wool gabardines were treated with alkaline proteases which were some kinds of enzyme to decompose protein, and their tensile strengths were determined, and the surface of the fibers were also observed using a scanning electron microscope. Enzylon ASN 30 and Alkalase 2.5L DX did not show much effect on the weight loss of wool, however, the weight loss of wool increased considerably with treating Esperase 8.0L. Pretreatment of wool with dichloloisocyanuric acid before protease-treatment increased the weight loss of wool to a great extent. In this study, the enzyme treated wools dyeing behaviors with acid dye, Milling Cyanine 5R, were mainly investigated. The protease-treatment remarkably increased not only the rate of dyeing but also the saturation dye uptake. From these results, it seemed likely that the structural relaxation of adhesive filler of interscale or intercellular cement facilitated the dye penetration into the fibers, at the same time, the change in the inner structure of the wool fibers by the protease made the fixation of the dyes more efficient.

• Microbiology and Biotechnology Letters
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• v.8 no.2
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• pp.77-85
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• 1980

This experiment was conducted to investigate the conditions for production and the characteristics of pretenses. Aspergillus oryzae KC-15, which is selected as a superior strain for the production of the protease, was used in this study. The results obtained were as follows: 1. The optimum culture time for the production of acid, neutral and alkaline protease on wheat bran medium were about 48, 48 and 72hr, respectively. The protease-produced by the strain were mainly alkaline and neutral one, but the production of acid protease was feeble extremely. 2. The addition of NaH$_2$PO$_4$, Na$_2$HPO$_4$, glucose, rice powder and Na-glutamate respectively to wheat bran media were effective for the production of alkaline and neutral protease, and the addition of (NH$_4$)$_2$HPO$_4$, glucose and rice powder respectively were effective for the production of acid protease. 3. Characteristics of professes(equation omitted) 4. As a heat resistance agent, NaH$_2$PO$_4$was the most effective one. The optimum amount of NaH$_2$PO$_4$was 10mg for alkaline and neutral protease, and 5mg for acid protease. 5. The heat resistance of the Protease by NaH$_2$PO$_4$was not recognized mostly above 6$0^{\circ}C$. 6. After the treatment of enzyme solution with 10mg of NaH$_2$PO$_4$for 30 minutes at 55$^{\circ}C$, the residual activities measured for alkaline, neutral and acid protease were 58, 57 and 55％ respectively.

• Journal of Life Science
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• v.9 no.5
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• pp.510-517
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• 1999

For the treatment of Korean food-wastes, three mesophilic and one thermophilic bacteria were isolated from soil and fermented fertilizers. The thermophilic Streptomyces sp. strain WF021 produced two enzymes which were a protease and a lipase at 55$^{\circ}C$. The mesophilic Bacillus sp. strain WF024 produced four enzymes which were a protease, a lipase, a amylase and a cellulase when the strain was grown both at 3$0^{\circ}C$ and 55$^{\circ}C$. The Bacillus sp. PY123 had produced three enzymes which were a protease, a cellulase and a lipase at 3$0^{\circ}C$. The Bacillus sp. strain CM1 produced three enzymes which were a protease, a amylase, and a cellulase at 3$0^{\circ}C$. The bacteria were grown in media containing 6% NaCl at least and did not have antagonism each other. The four isolates treated much more food-wastes than referance strains did. In a flask without aeration, three reference strains treated 15.4% of food-wastes, while four isolates treated 23.7% of food-wastes. In a flask with aeration, food-wastes were treated 67.3% by four isolates, and 64.3% by three reference strains, but 53.9% without bacteria. However, food-wastes were treated about 78% in a 200$\ell$-reactor made by Siwon Co., while 65.8% in a 20$\ell$-reactor made by Sanyo Co.

• Applied Biological Chemistry
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• v.38 no.6
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• pp.563-569
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• 1995

Effect of protease and 2-mercaptoethanol treatment on the texture of cooked rice was investigated. Hardness, chewiness and gumminess of cooked rice were decreased by reducing the disulfide bonds of protein using 2-mercaptoethanol. Protease-treated rice grains, when cooked, showed more favorable results in stickiness measured by Instron, hardness measured by rheometer and sensory acceptability of cooked rice. Water content and volume expansion of cooked rice were increased by protease or 2-mercaptoethanol treatment. This results suggested that the textural characteristics of cooked rice may be influenced by surrounding or closely associated protein.

• Archives of Pharmacal Research
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• v.20 no.1
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• pp.34-38
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• 1997

Recombinant human epidermal growth factor (rhEGF), a polypeptide of 53 amino acid residues, is subject to degradation by numerous enzymes, especially proteases, when it is applied on the skin for the treatment of open wound. Amastatin, aprotinin, bestatin, EDTA, EGTA, gabexate, gentamicin, leupeptin, and TPCK were investigated for the possible protease inhibitors, which may use to protect rhEGF from degradation by the enzymes in the skin. Skin homogenates containing protease inhibitors and rhEGF were incubated at $37^{\circ}C$ for 30 minutes. After the reaction was stopped with trifluoroacetic acid, the amount of rhEGF remaining in the sample was determined with an HPLC method. The percentages of rhEGF degraded, at the skin/PBS ratio of 0.25, in the mouse, rat, and human skin homogenate were 85%, 70%, and 46%, respectively. The degree of degradation of rhEGF in the cytosolic fraction was higher than that in the membrane fraction and these enzyme reactions were completed in 30 minutes. Bestatin, EGTA, and TPCK showed significant inhibitory effects on the degradation of rhEGF in the two fractions (p<0.05), while the other protease inhibitors had no significant inhibitory effects or, even resulted in deleterious effects. Therefore, the formulation containing one or several inhibitors among these effective inhibitors would be a promising topical preparation of rhEGF for the treatment of open wound.

• Journal of Dairy Science and Biotechnology
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• v.36 no.1
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• pp.49-71
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• 2018

Heat treatment is the most popular processing technique in the dairy industry. Its main purpose is to destroy the pathogenic and spoilage bacteria in order to ensure that the milk is safe throughout its shelf life. The protease and lipase that are present in raw milk might reduce the quality of milk. Plasmin and protease, which are produced by psychrotrophic bacteria, are recognized as the main causes of the deterioration in milk flavor and taste during storage. The enzymes in raw milk can be inactivated by heat treatment. However, the temperature of inactivation varies according to the type of enzyme. For example, some Pseudomonas spp. produce heat-resistant proteolytic and lipolytic enzymes that may not be fully inactivated by the low temperature and long time (LTLT) treatment. These types of enzymes are inhibited only by the high temperature and short time (HTST) or ultra-high temperature (UHT) treatment of milk.

• Korean Journal of Poultry Science
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• v.34 no.3
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• pp.217-222
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• 2007

This study was conducted to investigate the effects of mud flat bacteria origin protease supplementation by crude protein level on growth performance, nutrient digestibility, total protein and BUN (blood urea nitrogen) concentration in broilers. A total of four hundred eighty broilers were randomly allocated into four treatments with six replications for five weeks. Dietary treatments included 1) high crude protein diet, 2) high crude protein diet + 0.1% protease, 3) low crude protein diet and 4) low crude protein diet + 0.1% protease. During the entire experimental period, weight gain and feed/gain were improved in treatments of high crude protein diets and low crude protein diet added protease compared with treatment of low crude protein diet without protease (P<0.05). Similarly, DM digestibility was also improved in treatments of high crude protein diets and low crude protein diet added protease compared with treatment of low crude protein diet without protease (P<0.05). N digestibility was improved in treatment of high crude protein diet added protease compared with low crude protein diet without protease (P<0.05). Total protein concentration in blood was increased in treatment of high crude protein diet without protease compared with other treatments (P<0.05). In conclusion, mud flat origin protease was effective in improving weight gain, feed/gain and nutrient digestibility, and influenced blood total protein in broilers.