• Journal of Pharmaceutical Investigation
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• 제19권4호
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• pp.203-212
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• 1989

A proteolytic enzyme was extracted from Sarcodon aspratus (Berk) S. Ito by percolation method. Proteolytic activity of the extracted proteolytic enzyme (SAP) was compared with several digestives containing proteolytic enzymes. Potency of SAP was higher than that of the other digestives except for protease. The optimum pH ranse of SAP was similar to that of pancveatin and protease. SAP was more stable than pancreatin and protease under various temperature, alkaline pH, and metal ions. Bovine serum albumin hydrolysing activity of SAP was equivalent to that of pancreatin and protease in small intestine of rats. SAP demonstrated lower adsorption to antacids than pancreatin and protease. Among the mixtures of SAP and several antacids, magnesium oxide-SAP showed the highest proteolytic activity.

• Journal of Pharmaceutical Investigation
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• 제5권4호
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• pp.24-31
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• 1975

This paper attempts to investigate the effect of proteolytic enzyme on the absorption and excretion of pyrazinamide. The rat small intestinal absorption of pyrazinamide in the presence of proteolytic enzyme such as chymotrypsin and compounding enzyme (chymotrypsin and trypsin) are increasingly absorbed, but in the trypsin are similar to that of control. Blood levels of pyrazinamide after rabbit's duodenum injection are significantly enhenced to correspond to 112-120% by proteolytic enzymes concentration respectively, but both on the high concentration of chymotrypsin and the low concentration of trypsin are insignificantly enhenced. Proteolytic enzymes do not give the effect on clearance of pyrazinamide. Proteolytic enzymes give the effect on absorption of pyrazinamide, but do not give the effect on excretion of pyrazinamide.

• Journal of Pharmaceutical Investigation
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• 제4권1_2호
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• pp.31-38
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• 1974

The effort of proteolytic enzyme on the absorption and excretion of sulfadimethoxine are investigated in this paper. The rat small intestinal absortion of sulfadimethoxine in the presence of proteolytic enzymes such as chymotrypsin and trypsin are increasingly absorbed more than 20% during 3 hours. Blood levels of sulfadimethoxine following oral administration are not effected by proteolytic enzyme, but both on the high concentration of chymotrypsin and the low concentration of trypsin at only 3 and 4 hours are increased(P<0.05) from that of the control . Blood levels of sulfadimethoxine after duodenum injection are remakably enhensed to correspand to 18.5-25.0% (P<0.01) by the proteolytic enzyme concentration respectively. Proteolytic enzymes did not give influence on excretions of sulfadimethoxine after duodenum and oral administration.

• Journal of Pharmaceutical Investigation
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• 제18권3호
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• pp.125-131
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• 1988

This study was undertaken to investigate the proteolytic enzyme from Neungee mushroom [Sarcodon aspratus (Berk) S. Ito]. The proteolytic activity of Neungee was higher than other several edible mushrooms under various pHs. The potency of proteolytic enzyme of Neungee was same as the digestive drugs containing protease. So the proteolytic activity of the enzyme was increased in neutral or weak alkaline pH, whose characteristics would be alkaline protease. The specific activity of the purified enzyme obtained by using Tris acryl CM-cellulose ion exchange increased 20 times as compared with that of the crude extract. The proteolytic enzyme was stable at room temperature, but decomposition was fast when incubated at higher temperature more than $40^{\circ}C$. The half life of the enzyme was longest in neutral pH and rate constant was increased in acidic or alkaline solution.

• 한국식품영양학회지
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• 제7권1호
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• pp.51-57
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• 1994

A nuluk, a Korean traditional koji for brewing, was made with wheat flour and Aspergillus usamii mot. shirousamii S1 which had strong abilities in producing amylase and protease. The cultural conditions for the production of saccharogenic and proteolytic enzymes were tested. The productivities of saccharogenic and dextrogenic enzymes were improved when nuluk was made with unsteamed wheat flour as compared with steamed one, but those of proteolytic enzyme and organic acid were reduced. The addition of water containing 0.5% of hydrochloric acid was unfavorable for the production of saccharogenic, dextrogenic and proteolytic enzymes. The optimum ratios of water added to wheat flour for the production of saccharogenic enzyme and proteolytic enzyme were 32% and 28%, respectively on the basis of wheat flour. The optimum temperatures for the production of saccharogenic enzyme and proteolytic enzyme were 36$^{\circ}C$ and 28$^{\circ}C$, respectively. The activity of saccharogenic enzyme reached its maximum after 120 hours of cultivation at 36$^{\circ}C$, but that of proteolytic enzyme 96 hours. The productivity of saccharogenic enzyme was enhanced when the nuluk was molded after 24 hours of precultivation but that of proteolytic enzyme was reduced as compared with no molding.

• 한국식품영양학회지
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• 제11권5호
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• pp.576-579
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• 1998

Water extract of mulberry tree barks(Morus alba Linne) was studied for its proteolytic activity. Protein content of the extract was 1.12mg/ml and its specific activity was 5.14U/ml. The enzyme was active on various proteins : the relative acitities were 100 for casein, 63 for albumin, 58 for collagen, 45 for hemoglobin and 36 gelatin, respectively. There suggested that the ability of the enzyme to hydrolyze meat was relatively high since those are major meat proteins. Optimum pH and temperature for proteolytic activity were : pH 6.0 and 6$0^{\circ}C$. And the enzyme was stable at the pH range of 6.0 to 7.0 and temperature between 50 and 8$0^{\circ}C$. Apparent proteolytic activities could support some scientific grounds of traditional application of mulberry tree barks to home cooking for meat tenderization.

• Fisheries and Aquatic Sciences
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• 제6권3호
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• pp.105-109
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• 2003

Fifty four strains of pathogenic vibrios were isolated from the Gwangan Beach from May to October, 2002. The isolated vibrios were composed of 7 different species: Vibrio parahaemolyticus, V. cholerae non-O1, V. alginolyticus, V. vulnificus, V. hollisae, V. fluvialis, ane V. mimicus. In the detection rate, V. parahaemolyticus was most predominant as $46\%$(25/54). From the isolated strains, only 25 strains have hemolytic activity or 25 strains only proteolytic activity on agar plates. Eleven strains showed both hemolytic and proteolytic activity. No strains showed urease activity. All strains of V parahaemolyticus did not show hemolytic activity, while V. cholerae non-O1 strains showed $\beta$ hemolytic activity. Kanagawa phenomena of pathogenic vibrios did not accord with hemolytic activity of the culture supernatant at the late log phase. Some strains showed high hemolytic activity despite having proteolytic activity, but some weak hemolytic activities despite having no proteolytic activity.

• Fisheries and Aquatic Sciences
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• 제2권1호
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• pp.44-51
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• 1999

Proteolytic bacteria isolated from fermented anchovy jeotkal were immobilized in capsule type with $0.8\%$ sodium alginate and $CaCl_2/carboxymethyl$ cellulose (CMC). For making the immobilized capsule, the optimal concentration of both $CaCl_2$ and CMC, with respect to the membrane hardness and the growth of proteolytic bacteria in capsule, were $2.0\%$ at following conditions: flow rate of $CaCl_2/CMC$ solution and cell suspension were respectively 3.54 ml/min and 0.15 ml/min when inside diameter of inner and outer capillary tube in immobilizing apparatus were 0.32mm, 0.74mm, respectively. The density of proteolytic bacteria in capsule reached maximum, i.e. $10^8-10^9cells$/capsule during culture under optimal conditions in TPY broth, and these were $10^2-10^4$ times higher than these of before culture. During culture of proteolytic bacteria immobilized in capsule type (PBImC) for 72hrs, few growing cells were lost in the outer medium.

• 한국식품영양학회지
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• 제6권1호
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• pp.1-7
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• 1993

19 Samples of koji-starters using in brewing were collected from Korea and Japan, and then 31 strains of koji-molds were isolated from them. After Identification of the Isolate, rice koji was made with each strains, and its saccharogenic activity, dextrogenic activity, proteolytic activity, acid Producing ability, browning reaction and flavor were tested. Among 31 strains of isolates, 10 strains were Identified as Asp nwamori var. kawachii, 18 strains as Asp. oryzae, 3 strains as Asp. usamii mkt. shirousamii. The koji-starters made in Korea were composed of single species of koji-mold with same strain, but those made in Japan were composed of the mixture of different two species or the mixture of different 2 ∼4 strains in same species. Judging from amylolytic and proteolytic ability by species, Asp. awamori var. kawachii H1, I1 and 11, Asp. owsae J2, L2, M2, P3 and P4, and Asp. usamii writ. shirousamii S1 were better than the others. Mold strains isolated from Korean koji-starters were much lower in amylolytic or proteolytic activity than those from Japanese koji-starters. The typical characteristics for the 3 species of koji-molds were that Asp. awamori var. kawachii was strong in acid producing ability, but week in amylolytic and proteolytic ability, that Asp. owzae had strong amylolytic activity and good aroma, but produced little amount of acid, and that Asp. usamii mut. shirousamii had strong Proteolytic activity but some off-flavor.

• 한국조리학회지
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• 제11권2호
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• pp.110-124
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• 2005

This study was conducted to investigate the proteolytic properties of Sarcodon aspratus on meat proteins. The analytical condition for the measurement of enzyme activity was determined and the effect of Sarcodon aspratus on beef protein and its fractions were determined by SDS-PAGE and the spectrophotometric method respectively. Optimum temperature and pH of Sarcodon aspratus were $73~78^{\circ}C$ and pH 8 respectively. However, enzyme tended to be denatured at $50^{\circ}C$ for 10 min incubation. Proteolytic activity of Sarcodon aspratus was higher than of kiwi and pear 66 and 990 times by dry weight respectively. It appeared that proteolytic activity of Sarcodon aspratus toward beef protein by SDS-PAGE was prominent when compared to that of kiwi and bromelain. Furthermore, Sarcodon aspratus showed the highest proteolytic activity toward all the beef protein fractions, which was followed by collagenase and bovine protease. Transmission electron microscopy showed the muscle fiber started to be degraded when treated with Sarcodon aspratus(1,000 unit) for 10min at $25^{\circ}C$. No distinct sarcomere, A-band, or z-line was observed when treated with Sarcodon aspratus for 60min at the same condition.