• Fisheries and Aquatic Sciences
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• v.2 no.2
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• pp.218-225
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• 1999

A protease without tryptic and chymotryptic activities was purified from the hepatopancreas of shrimp, Penaeus orientalis, using Q-Sepharose ionic exchange, benzamidine Sepharose-6B affinity, Mono-Q, and gel chromatography. Molecular weight (M.W.) of the protease was estimated to be 27kDa by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS­PAGE). The amino acid composition of the protease was different from that of protease from P. japonicus or trypsin from P. orientalis. The protease was completely inhibited by benzamidine, $N\alpha-p-tosyl-L-lysine$ chloromethyl ketone (TLCK), and phenylmethylsulfonyl fluoride (PMSF) and was not affected by leupeptin, pepstatin, N-tosyl-L-phenylalanine chloromethyl ketone (TPCK), iodoacetate, and ethylenediamine tetra acetate (EDTA). The enzyme did not have any activity against Na-benzoyl-DL-arginine p-nitroanilide (BAPNA) or N-benzoyl-L-tyrosine ethyl ester (BTEE) which are specific substrates of trypsin and chymotrypsin, respectively. However, the protease showed hydrolytic activity for a carboxyl terminal of Tyr, Trp, Phe, Glu, and Cys.

• The Korean Journal of Ecology
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• v.22 no.1
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• pp.45-50
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• 1999

A bacteriocin-producing strain was isolated from kimchi at the early stage of kimchi fermentation. It was identified as Lactococcus lactis by morphological, cultural and physiological characteristics and partial sequence of 16S rDNA. The bacteriocin from isolate had antimicrobial activity against gram positive pathogenic bacteria, such as Listeria monocytogenes. Staphylococcus aureus and several strains of lactic acid bacteria but not to gram negative bacteria, Yersinia enterocolitica. The bacteriocin was sensitive to protease, protease ⅩⅣ, a-chymotrypsin and pepsin but not to lipase, trypsin and lysozyme. The bacteriocin activity was stable at pH 2-11 and temperature of 100 for 10 min. Thus, Listeria monocytogenes could be inhibited by Lactococcus lactis at early stage of fermentation.

• BMB Reports
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• v.33 no.5
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• pp.366-369
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• 2000

The nucleotide effects of Hafnia alvei aspartase were investigated. Purine nucleosides, such as adenosine and guanosine, increased the aspartase activities; whereas, purine nucleotides, such as AMP, ATP, GTP and IMP, caused little change in the aspartase activities. However, pyrimidine derivatives, such as cytidine and CTP, decreased the aspartase activity. The nucleotide and nucleoside effects by the limited trypsin-treated aspartase were similar to those of a native enzyme. These results indicate that the COOH-terminal region and an allosteric site might be located away from each other. The initial velocity study in the presence of adenosine showed that $K_m$ for aspartate was decreased to one-sixth of that in the absence of adenosine, but $V_{max}$ was unchanged. The significance of the distinct allosteric effect for the enzyme-nucleotide interaction is discussed.

• Journal of the Korean Society of Clothing and Textiles
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• v.37 no.7
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• pp.962-971
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• 2013

We compared the effectiveness of amidase (amano acylase, AA) and an endopeptidase, (trypsin, TR) in modifying the hydrophobicity of polyamide fabric. We evaluated the number of amino groups released into the reaction mixture in order to optimize the treatment conditions. We found that a large number of amino groups were released into the reaction mixture due to the cleavage of amide bonds by AA hydrolysis; however, the TR hydrolysis exhibited a relatively lower activity compared to AA hydrolysis. In AA and TR hydrolysis, significant differences were observed in the K/S values and moisture regain. Amide bonds in polyamide fabric were hydrolyzed by AA hydrolysis effectively. Compared to TR, AA formed more hydrolysis product (amino groups) on the fabric surface. Thus, the hydrophobicity of polyamide fabric was modified using AA hydrolysis (as verified by the wettability test) without any deterioration of fiber strength.

• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.1
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• pp.110-113
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• 2004

The Baenong-san has long been used for treatment of inflammatory in Korea. In this study, the anti-inflammatory effects of Baenong-san water extract (BWX) were investigated in proteinase-activated receptor-2 (PAR2)-mediated rat paw edema. Paw edema was induced by injection of trypsin or trans-cinnamoyl-LIGRLO-NH₂ (to-NH₂) into hindpaw of rats. BWX (10, 50, 100 and 200mg/kg) was orally administered 1 h before induction of inflammation. At doses of 50, 100 and 200 mg/kg, BWX showed significant inhibition of both change in paw volume and vascular permeability. BWX(100mg/kg) significantly also inhibited PAR2 agonist-induced myeloperoxidase (MPO) activity in paw tissue. This study demonstrated that BWX has an anti-inflammatory action for PAR2-mediated paw edema.

• YAKHAK HOEJI
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• v.47 no.5
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• pp.325-330
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• 2003

Solanum melongena L. (Solanaceae) has anti-oxidant, analgesic, and hypolipidemic effects. We previously showed that Solanum melongena (SM) aqueous extract inhibits mast cell-mediated allergic reactions. The activation of protease-activated receptor-2 (PAR-2) induces acute inflammation in rat hindpaw. In the present study, we investigated the effects of the SM aqueous extract on mouse paw edema induced by PAR2 agonists. Trypsin or trans-cinnamoyl-LIGRLO-NH$_2$ (tc-NH$_2$), PAR-2 agonists, was injected into the hind paw of mice to induce paw edema. SM aqueous extract (1, 5, 10, and 100 mg/kg) was orally administered 1 hr before induction of paw edema. SM aqueous extract (5, 10, and 100 mg/kg) significantly inhibited both paw edema and vascular permeability in the dose-dependent manner. Furthermore, SM aqueous extract (10 mg/kg) significantly inhibited PAR-2 agonist-induced myeloperoxidase (MPO) activity and tumor necrosis factor (TNF)-$\alpha$ expression in paw tissue compared to that of saline. These results suggest that SM aqueous extract may be useful for treatment of PAR-2-mediated inflammation.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.211-217
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• 1984

To study affinity of proteolytic enzymes to soy proteins, the physicochemical and functional properties of enzymatically modified protein products, kinetic parameters and degree of hydrolysis were measured using trypsin, alcalase (serine type protease) and pronase. Bacterial alcalase and pronase showed much greater affinity to soy protein than animal intestinal trypsin. This effect was very significant when unheated soy isolate was used as a substrate. Specific activities of these enzymes decreased with the increment of substrate concentration (over 2.0%, w/v) when heat denatured soy protein was used as a substrate. However, the decrease in specific activity was negligible at substrate concentrations lower than 2.0%. Polyacrylamide gel electrophoretic results showed that the pattern of 2S protein band changed distinctly in alcalase hydrolysis as compared with those of trypsin and pronase. Protein solubilities of alcalase and pronase hydrolyzates increased by 25-30%, at their pI (pH 5.0) over the control. Virtually no change was observed in solubility by trypsin hydrolysis. Heat coagulability and calcium-tolerance of the protein increased by enzymatic hydrolysis. No clear tendency, however, was observed for emulsion properties, foam expansion and the amount of free -SH groups. The enzyme treatment considerably decreased foam stability.

• Journal of Physiology & Pathology in Korean Medicine
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• v.25 no.4
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• pp.635-640
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• 2011

Betulae Cortex of Betula platyphylla Suk. var. japonica Hara (Betulaceae) has long been used for treatment of various inflammation, fever and cough in Eastern Asia. In order to investigate antibacterial activity of the Betulae Cortex against Streptococcus mutans or Porphyromonas gingivalis, MIC (minimal inhibitory concentration) and pH were checked, and for anti-inflammation activity, the experiments about trypsin-induced paw edema, vascular permeability and myeloperoxidase activity in rat's hind-paw tissue, were carried out with various extracts of Betulae Cortex (BCXs) respectively. The BCXs showed significant antibacterial activity, and at the dose of over 50 mg/kg, BCX showed significant inhibition on the paw edema, vascular permeability and myeloperoxidase activity. These results indicate that BCXs have antibacterial activity against oral cariogenic bacteria and anti-inflammatory effect.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.4
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• pp.351-358
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• 2013

A protease inhibitor from fish eggs was fractionated using chromatographic methods. The fractionation efficiency was evaluated in terms of specific inhibitory activity (SIA, U/mg), purity (fold), total inhibitory activity (TIA, U), and recovery (%). The protease inhibitor (PI) from egg extracts of skipjack tuna (ST Katsuwonus pelamis), yellowfin tuna (YT Thunnus albacares) and Alaska pollock (AP Theragra chalcogramma) was fractionated using Sephadex G-50 gel filtration and DEAE-Sepharose CL-6B anion exchange chromatography based on protein size exclusion and net charge, respectively. Fractions exhibiting strong inhibitory activity were contained in the 30-50 kDa fraction on gel filtration and in the range of 0.4-0.7 M NaCl gradient fraction on anion exchange chromatography. The respective TIA and percent recovery of the fraction obtained with gel filtration toward trypsin and $N{\alpha}$-benzoyl-L-arginine-p-nitroanilide (BAPNA) were 2,758.7 U and 29.6% for ST, 1,005.5 U and 25.6% for YT, and 1,267.5 U and 26.0% for AP. Gel filtration chromatography was more effective at fractionating PI than using ion exchange chromatography. These results suggest that fish eggs act as serine protease inhibitors and might be useful for protease inhibition in foodstuffs.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.63-69
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• 2003

This experiment was carried out to study changes in solubility and emulsifying properties of whey protein. Whey protein hydrolysates were obtained from tryptic hydrolysis of whey protein concentrate at pH 8.0 and 37$^{\circ}C$ for 6 hours. Emulsifying activity of whey protein hydrolysate was highest at 4 hours of hydroysis and at 5.50% of DH. During hydrolysis of whey protein concentrate with trypsin, ${\alpha}$-lactalbumin was not easily broken down. But ${\beta}$-lactoglobulin was hydrolysed rapidly from the early stage of hydrolysis, producing several low molecular weight peptides, which have to participate in increasing emusifying activity. The solulbility of hydyolysates tended to increase depending on hydrolysis time; however, there was a gradual decrease after 5 hours. The hydrolysate had a minimum solubility near the isoelectric point range (pH 4∼5). The more hydrolysed the whey protein concentrates, the more soluble they are near the pl. They aye also more soluble above pH 6. Emulsifying activity of hydrolysates showed similar results to solubility. Creaming stability gradually increased when hydrolysis increased, increasing rapidly above pH 8 after 4 hours of hydrolysis.