• Food Science and Industry
• /
• v.51 no.4
• /
• pp.313-324
• /
• 2018

As excessive intake of salt is regarded as a reason for health problems, the tendency of people to attempt to reduce intake of salt in their everyday lives is on the rise. In Korea, where many people have a higher intake of salt compared to those in other countries, there have been diverse efforts to improve on this eating habit. Protein hydrolysates are chemically, physically hydrolyzed protein that have been widely utilized as a material for not only regular food but health functional food due to have diverse biological effects such as anti-oxidation, anti-inflammation, prevention of diabetes, and regulation of blood pressure. Various amino acids such as glutamic acid, arginine and arginine dipeptides, which exist in the components of protein hydrolysates, have also been recently recognized as being helpful in decreasing the use of salt in foods as they can greatly enhance salty taste when used concurrently with salt due to having both salty and palatable flavors. In the case of protein hydrolysates that decompose soy protein or fish protein such as anchovy, they could reduce consumption of salt by as much as 50% without affecting people's food preferences when applied to food as they boost salty taste by approximately 10% to 70%. Although there are only a few studies on protein hydrolysates as a salty taste enhancer or salt substitute, the results of several studies are indicative of the potential of protein hydrolysates as a salty taste enhancing ingredient.

• Genomics & Informatics
• /
• v.19 no.4
• /
• pp.43.1-43.12
• /
• 2021

Campylobacter jejuni is one of the most prevalent organisms associated with foodborne illness across the globe causing campylobacteriosis and gastritis. Many proteins of C. jejuni are still unidentified. The purpose of this study was to determine the structure and function of a non-annotated hypothetical protein (HP) from C. jejuni. A number of properties like physiochemical characteristics, 3D structure, and functional annotation of the HP (accession No. CAG2129885.1) were predicted using various bioinformatics tools followed by further validation and quality assessment. Moreover, the protein-protein interactions and active site were obtained from the STRING and CASTp server, respectively. The hypothesized protein possesses various characteristics including an acidic pH, thermal stability, water solubility, and cytoplasmic distribution. While alpha-helix and random coil structures are the most prominent structural components of this protein, most of it is formed of helices and coils. Along with expected quality, the 3D model has been found to be novel. This study has identified the potential role of the HP in 2-methylcitric acid cycle and propionate catabolism. Furthermore, protein-protein interactions revealed several significant functional partners. The in-silico characterization of this protein will assist to understand its molecular mechanism of action better. The methodology of this study would also serve as the basis for additional research into proteomic and genomic data for functional potential identification.

• Proceedings of the Korean Society of Plant Pathology Conference
• /
• 2003.10a
• /
• pp.65.1-65
• /
• 2003

In addition to the five well-characterized genes of Tobacco mosaic virus (TMV), this virus contains a sixth open reading frame (ORF6) that encodes a 4.8 kDa protein. TMV ORF6 overlaps the ORFs encoding the 30 kDa movement protein and the adjacent 17.5 kDa capsid protein. Although the 4.8 kDa protein could not be detected in vivo, alteration of the AUG codons of this ORF resulted in a mutant virus that attenuated the virulence of the mutated TMV in Nicotiana benthamiana, but not N. tabacum (tobacco). These sequence changes did not affect either the replication or movement of the mutated TMV. Expression of TMV ORF6 from the virus expression vector Potato virus X (PVX) intensified the virulence of this virus in N. benthmiana, but not tobacco, while expression of TMV ORF6 from the virus expression vector Tobacco rattle virus enhanced the pathogenicity observed in both N. benthamima and tobacco. Thus, the TMV ORF6 is a host- and virus-specific. virulence factor. However, two separate assays indicated that the TMV 4.8 kDa protein was not a suppression of RNA silencing. A fusion protein formed between the TMV 4.8 kDa protein and the green fluorescent protein was expressed from the PVX vector and localized to plasmodesmata. Possible roles of the 4.8 kDa protein in pathogenicity will be discussed

• Journal of Microbiology and Biotechnology
• /
• v.33 no.4
• /
• pp.511-518
• /
• 2023

The use of dietary protein products has increased with interests in health promotion, and demand for sports supplements. Among various protein sources, milk protein is one of the most widely employed, given its economic and nutritional advantages. However, recent studies have revealed that milk protein undergoes fecal excretion without complete hydrolysis in the intestines. To increase protein digestibility, heating and drying were implemented; however, these methods reduce protein quality by causing denaturation, aggregation, and chemical modification of amino acids. In the present study, we observed that Lacticaseibacillus rhamnosus IDCC 3201 actively secretes proteases that hydrolyze milk proteins. Furthermore, we showed that co-administration of milk proteins and L. rhamnosus IDCC 3201 increased the digestibility and plasma concentrations of amino acids in a high-protein diet mouse model. Thus, food supplementation of L. rhamnosus IDCC 3201 can be an alternative strategy to increase the digestibility of proteins.

• Food Science of Animal Resources
• /
• v.44 no.5
• /
• pp.1156-1166
• /
• 2024

Texture is a major challenge in addressing the need to find sustainable meat alternatives, as consumers desire alternative meat to have a sensory profile like meat. In this study, the fabrication of imitated muscle fiber (IMF) is performed by introducing different kinds of protein sources, with an effective bottom-up technique- wet spinning. Herein, the protein sources (pea protein isolate, wheat protein, and myofibrillar paste) were combined with sodium alginate to stimulate the bonding with the coagulation solution for fabrication. It has been found that the fabrication of IMF is possible using all the protein sources, however, due to the difference in protein structure, a significant difference was observed in quality characteristics compared to conventional meat. Additionally, combination of wheat protein and pea protein isolate has given similar values as conventional meat in terms of some of the texture profiles and Warner-Bratzler shear force. In general, the optimization of protein sources for wet spinning can provides a novel way for the production of edible fiber of alternative meat.

• Archives of Pharmacal Research
• /
• v.10 no.3
• /
• pp.193-196
• /
• 1987

Protein methylation occurs ubiquitously in nature and involves N-methylation of lysine, arginine, histidine, alanine, proline and glutamine, O-methylesterfication o dicarboxylic acids, and S-methylation of cysteine and methionine. In nature, methylated amino acids accur in highly specialized proteins such as histones, flagella proteins, myosin, actin, ribosomal proteins. hn RNA-bound protein, HMG-1 and HMG-2 protein, opsin, EF-Tu, EF-$1\alpha$, porcine heart citrate synthase, calmodulin, ferredoxin, $1\alpha$-amylase, heat shock protein, scleroderma antigen, nucleolar protein C23 and IF-3l.

• BMB Reports
• /
• v.33 no.6
• /
• pp.427-439
• /
• 2000

The activity of the phagocyte respiratory burst oxidase is regulated by complex and dynamic alterations in protein-protein interactions that result in the rapid assembly of an active multicomponent NADPH oxidase enzyme on the plasma membrane. While the enzymatic activity has been studied for the past 20 years, the past decade has seen remarkable progress in our understanding of the enzyme and its activation at the molecular level. This article describes the current state of knowledge, and proposes a model for the mechanism by which protein-protein interactions regulate enzyme activity in this system.

• Preventive Nutrition and Food Science
• /
• v.7 no.3
• /
• pp.278-281
• /
• 2002

The objective of the current study was to determine the influences of dietary proteins and methionine on plasma lipid concentrations. Thirty growing male Sprague-Dawley rats were fed diets similar in all respects except that dietary protein was from either casein, soy protein isolate, or soy protein isolate supplemented with L-methionine (0.24 %). The animals were fed experimental diets ad libitum for nine weeks. Plasma total-cholesterol concentrations were unaffected by the protein source or methionine supplementation. Plasma triglyceride concentrations were lower in rats of methionine supplemented soy protein diets (76 mg/dL) than in the rats fed casein or soy diet (120 mg/dL, 109 mg/dL, respectively). These results indicate that soy protein reduces plasma triglycerides relative to casein in rats fed cholesterol free diets, and that methionine-supplemented soy diets decrease plasma triglyceride concentrations more than soy protein alone.

• Asian-Australasian Journal of Animal Sciences
• /
• v.9 no.3
• /
• pp.261-266
• /
• 1996

Carcass analysis of most economical parts of broilers were studied after they were fed with different protein levels of 16, 18, 20 and 23% for the starter period and 16, 18 and 20% for the grower period. The energy value of the feed was constant at 3,200 kcal ME/kg. The results for the starter and grower broilers showed similar pattern of responses. There were significant increased in weight gain, feed intake, protein intake, while there were significant decrease in the feed conversion ratio (FCR), abdominal fat and carcass fat when dietary protein increased. For the economical parts of the carcass, most of the fats were found in the thigh meat, while the lowest was found in the breast meat. The protein levels did not influence the meat production of the breast, drumstick and thigh portion. Increasing the protein intake, increased the broiler performance in relation to increased protein content of the breast, drumstick and thigh meat. The different fat contents of the meat might be due to differences in the rate of lipogenesis and fat deposition of the meat.

• Bulletin of the Korean Chemical Society
• /
• v.28 no.10
• /
• pp.1756-1762
• /
• 2007

Envelope proteins of virus contain a segment of hydrophobic amino acids, called as fusion peptide, which triggers membrane fusion by insertion into membrane and perturbation of lipid bilayer structure. Potential fusion peptide sequences have been identified in the middle of L or M proteins or at the N-terminus of S protein in the envelope of human hepatitis B virus (HBV). Two 16-mer peptides representing the N-terminal fusion peptide of the S protein and the internal fusion peptide in L protein were synthesized, and their membrane disrupting activities were characterized. The internal fusion peptide in L protein showed higher activity of liposome leakage and hemolysis of human red blood cells than the N-terminal fusion peptide of S protein. Also, the membrane disrupting activity of the extracellular domain of L protein significantly increased when the internal fusion peptide region was exposed to N-terminus by the treatment of V8 protease. These results indicate that the internal fusion peptide region of L protein could activate membrane fusion when it is exposed by proteolysis.