• Journal of the Korean Society of Food Science and Nutrition
• /
• v.21 no.2
• /
• pp.136-142
• /
• 1992

The crude bioflavonoids were obtained by methanol and butanol extraction from Iyophilized orange (Citrus sinensis) peel. And then, its yield was about 0.26% in dry base. Two bioflavonoids were purified by gel filtration and HPLC, and could be identified narirutin and hesperidin through TLC, HPLC, UV spertrum and NMR analysis. The yields of narirutin and hesperidin from a gram of crude bioflavonoids were 42mg and 530mg respectively, and the main fraction of bioflavonoid from orange peel was supposed to be hesperidin. Each component was intravenously injected into Sprague-Dawley rats (1mg/100g body weight) and hesperidin was found to lower their blood pressure significantly (p < 0.001).

• Korean Journal of Environmental Biology
• /
• v.31 no.4
• /
• pp.302-307
• /
• 2013

Microbial fermented cellulose gel, citrus gel (CG), was successfully fabricated to porous foam by radiation treatment and freeze drying. The chemically induced radiation was used to create highly porous foam and further freeze drying of the CG produced tough foams with interconnected open pores for use in tissue engineering. The microstructure of the CG foam was controlled by varying the irradiation dose and quenching temperature with pore size ranging from several microns to a few hundred microns. Tensile strength and Gurley value of the CG foam were influenced by irradiation dose. These radiation induced CG foams are promising scaffolds for tissue engineering.

• The Plant Pathology Journal
• /
• v.25 no.3
• /
• pp.236-240
• /
• 2009

Tylenchulus semipenetrans, citrus nematode is an important phytopathogenic nematode and responsible for serious damage on citrus. However, little information is available about genetic variability of T. semipenetrans among different populations with variation of conventional diagnostic characteristics. In this study, we compared the morphometric and genetic characteristics among different populations. The mature female of T. semipenetrans collected in this study had thicker cuticle than those in the previous studies. In comparative sequence analysis of T. semipenetrans populations obtained from Jeju in Korea, we observed genetic variations within clones generated from single individuals. To determine whether variability among copies of nuclear ribosomal DNA sequences exists in the genome of T. semipenetrans, PCR-RFLP technique from individuals of Korean isolates with MseI and MspI restriction enzymes was used to prove experimentally that all populations have intra-specific variations. Restriction enzyme digestion created several fragments on 3.0% agarose gel corresponding to several haplotypes in all populations, though some populations displayed fragment deletion. The total length of fragments was larger than before digestion, indicating sequence heterogeneity within the genome of T. semipenetrans.

• The Korean Journal of Mycology
• /
• v.22 no.4
• /
• pp.298-308
• /
• 1994

The properties of polygalacturonase by Ganoderma lucidum in liquid culture were investigated. The enzyme was composed of an endo- and an exo-polygalacturonase. The endo- and exo-polygalacturonase were purified approximately 56 and 9.2-fold, respectively, through ammonium sulfate fractionation, gel filtration on Biogel P-100, anion exchange chromatography on DEAE-cellulose, gel chromatography on Sephadex G-150 and re-gel chromatography on Sephadex G-150. The endo- and exo-polygalacturonase had higher affinity for apple pectin than for citrus pectin or pectic acid. The Km values of the endo- and exo-polygalacturonase for apple pectin, determined on the Lineweaver-Burk plot, were 1.44 and 10.6 mg $ml^{-1}$ for apple pectin, respectively. Purified endo-polygalacturonase was found to be homogeneous electrophoretically and had a molecular weight of 54,000 estimated on SDS polyacrylamide gel. The optimal pH for the activity of the enzymes was 4.0. The endo- and exo-polygalacturonase were stable in the pH range of 4.0 to 6.0 and 3.5 to 5.5, respectively. The optimal temperatures of the endo- and exo-polygalacturonase were 40 and $60^{\circ}C$, respectively. The exo-polygalacturonase was more resistant to heat than the endo-polygalacturonase, requiring heating for 40 min at $80^{\circ}C$ for complete inactivation. The activity of the endo-polygalacturonase was increased by $Ca^{++}$ and $Mn^{++}\;ions$, while that of the exo-polygalacturonase was increased by $Ca^{++}\;ion$ only, and was not affected by $Mn^{++}\;ion$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.8
• /
• pp.1037-1043
• /
• 2008

In this experiment, citrus juice was fermented by Gluconacetobacter hansenii TF-2, an isolate from tea fungus to develop a new type of acidic beverage. The juice broth is made by fermenting of $11{\sim}17%$ (v/v) juice and sweetened with sucrose (initial sucrose $10^{\circ}Brix$). The fermentation by G. hansenii TF-2 was initiated by adding 5% (w/v) of seed gel (pellicle, tea fungus) which was previously cultured in the same medium (fresh juice broth) and the fermentation was carried out in a dark incubator at $28{\sim}30^{\circ}C$ for about 15 days. During the fermentation a pellicle grew on the surface of the fermenting fluid and acids were produced. Fermented fluid (beverage) was centrifuged at 7,000 rpm for 15 min for further analyses. The highest amount of the other metabolites including organic acids were observed in 5 to 10 days. Major acids were acetic acid (fermented citrus beverage, CB). After 15 days of fermentation, organic acid content such as acetic acid in fermented beverage was measured to be $183.5{\sim}186.6\;ppm$. Free sugars content in CB were 56.8%, 35.1%, 40.7% and 63.2% of unfermented sucrose, glucose, fructose and sorbitol, respectively. When the growth rate of inhibitory effect of the fermented beverage was measured by using several species of food-related bacteria, the beverage fermented with CB exhibited the strongest inhibition against gram-negative (E. coli and Sal. Typhimurium). Its inhibition rate was between $71.9{\sim}94.0%$ at CB. Fermented beverage has shown effectiveness for antimicrobial activity against some species of food-related bacteria.

• Journal of Microbiology
• /
• v.41 no.3
• /
• pp.212-218
• /
• 2003

Citrus phytoene synthase (CitPsy) and ${\beta}$-carotene hydroxylase (CitChx), which are involved in caroteinoid biosynthesis, are distantly related to the corresponding bacterial enzymes from the point of view of amino acid sequence similarity. We investigated these enzyme activities using Pantoea ananatis carotenoid biosynthetic genes and Escherichia coli as a host cell. The genes were cloned into two vector systems controlled by the T7 promoter. SDS-polyacrylamide gel electrophoresis showed that CitPsy and CitChx proteins are normally expressed in E. coli in both soluble and insoluble forms. In vivo complementation using the Pantoea ananatis enzymes and HPLC analysis showed that ${\beta}$-carotene and zeaxanthin were produced in recombinant E. coli, which indicated that the citrus enzymes were functionally expressed in E. coli and assembled into a functional multi-enzyme complex with Pantoea ananatis enzymes. These observed activities well matched the results of other researchers on tomato phytoene synthase and Arabidopsis and pepper ${\beta}$-carotene hydroxylases. Thus, our results suggest that plant carotenoid biosynthetic enzymes can generally complement the bacterial enzymes and could be a means of carotenoid production by molecular breeding and fermentation in bacterial and plant systems.

• Journal of Radiation Industry
• /
• v.6 no.2
• /
• pp.159-164
• /
• 2012

Bacterial cellulose (BC) is generated from citrus gel by Gluconacetobacter hansenii TL-2C. BC has good properties such as high-burst pressure, high-water contact and the ultrafine highly nanofibrous structure of mimic natural extracellular matrix (ECM) for tissue engineering. In this study, acrylic acid (AAc) was grafted onto BC surfaces under aqueous conditions using gamma-ray irradiation, and then immobilized gelatin onto AAc-g-BC. The characterization of scaffolds was performed by scanning electron microscopy (SEM), attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR), toluidine blue O (TBO) assay. Morphology of gelatin and AAc incorporation onto BC nanofibers did not changed. Our study suggests that gelatin-immobilized BC nanofibers scaffold has a potentiality to fabricate 3D nanofibrous scaffolds for tissue engineering.

• Journal of Microbiology
• /
• v.35 no.2
• /
• pp.134-140
• /
• 1997

Botrytis cinerea T91-1 has been shown to produce at least four different polygalacturonases into a liquid medium containing citrus pectin, a carbon sousrce. One of the enzymes, which had an apparent molecular weight of 66 kDa estimated by denatured polyacrylamide gel electrophoresis, was purified to electrophoretic homogeneity by a series of procedures including a cetone precipitation, ion exchange, heparin affinity, and reverse phase column chromatographies. The molecular weight of native enzyme was determined to be 64 kDa by gel permeation chromatography indicating the enzyme to be a single polypeptide chain. By viscometric analysis, the enzyme was revealed as exo-polygalacturonase. The enzyme activity was inhibited by divalent cations such as $Ca^{2+}$, $Mg^{2+}$, and Cu$^{2+}$. Km and Vmax for polygalacturonic acid hydrolysis were 0.33 mg/ml and 28.6 nM/min, respectively. The optimum temperature for enzymatic activity was 5$0^{\circ}C$. And the enzyme showed optimal pH values between 4.0 and 5.0. The enzyme was stable upto 12 hours in the range of pH 3 to 8 and at temperature below 3$0^{\circ}C$.

• Food Science and Preservation
• /
• v.15 no.1
• /
• pp.21-29
• /
• 2008

This study investigated the fermentation and quality characteristics of a fermented beverage, prepared by semi-anaerobic culture, using sea tangle extract. A central composit design using alcohol(0, 0.5, 1.0, 1.5, 2.0% [all v/v] ), sugar(0, 5, 10, 15, 20% [all w/v] ) and $65^{\circ}Brix$ citrus juice(0, 1.0, 2.0, 3.0, 4.0 % [all v/v] ) was used to find the optimal mix for fermentation. Sensory characteristics, such as color, flavor, taste, sweetness, saltiness, sourness and overall quality, were measured using a response surface methodology computer program. The optimal conditions that produced the highest acidity of 0.94 were 2.0 % ethanol, 10.17 % sucrose and 1.99 % citrus juice. The optimal conditions that produced gel 20.13 nun in thickness were 1.98% alcohol, 10.94% sucrose and 1.62% citrus juice. The overall optimal conditions that satisfied all the sensory requirements for a sea tangle beverage were 1.0% alcohol, 10.0% sucrose and 4.05% citrus juice.

• Korean Journal of Food Science and Technology
• /
• v.5 no.2
• /
• pp.78-83
• /
• 1973

The naringin hydrolyzing enzyme has been purified from the culture filtrate of the mold Aspergillus S-1 which selected to remove the bitter test of the orange or citrus fruits industrily. In a view of purity naringinase was more effectively purified in order of molecular sieving on Sephadeex G-200, starach gel electrophoresis, chromatography or a DEAE-Cellulose column and fractional precipitation by ammonium sulfate. The purified enzyme is homogeneous in paper electrophoresis from a culture filtrate by treatment fractional precipitation with ammonium sulfate, DEAE-Cellulose treatment and Sephadex-200 column chromatography and it hydrolyse only naringin to purunin.