• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.145-152
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• 1999

To explore the possibility of using freeze dried loach for instant choo o tang(Korean traditional loach soup), protein qualities and fatty acid composition were evaluated on boiled and steamed loach. Total lipid and ash content were lowered in both heated(boiled and steamed) loaches due to deboning and eviscerating during cooked meat preparation. Profiles of total amino acids were not changed seriously by the type of cooking, but the amount of essential amino acids were comparable in all samples. Two times more free amino acids were quantified in cooked samples compared to raw meat. Available lysine was marginally decreased by cooking, and that caused some measurable change in typsin indigestible substrate(TI) in streamed whole loach. In vitro protein digestibility of the heated loaches was not altered drastically and the protein quality determined as computed protein efficiency ratio(C PER) was similar for the raw, boiled and steamed loach. The ratios of unsaturated to saturated fatty acids changed measurably in heated whole loach. The results shows that heating caused apparent oxidative deterioration of the polyunsaturated fatty acids.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2002.05a
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• pp.215-215
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• 2002

Catalytic subunit of pyruvate dehydrogenase phosphatase (PDPc) has been suggested to have three major funational domains such as dihydrplipoamide adetyltransferase(E2)-binding domain, regulatory subunit of PDP(PDP)r-binding domain, and calcium-binding domain. In order to identify functional domains, recombinant catalytic subunit of pyruvate dehydrogenase phosphatase(rPDPc) was expressed in E. coli JM101 and purified to near homogeneity using the unique property of PDPc: PDPc binds to the inner lipoyl domain (L2) of E2 of ppyruvate dehydrogenase complex (PDC) in the presence of Ca+2, not under EGTA. PDPc was limited-proteolysed by typsin, chymotypsin, Arg-C, and elastase at pH 7.0 and 30C and N-terminal analysis of the fragments was done. Chymotrypsin, trypsin, and elastase made two major fragments: N-terminal large fragment, approx. 50kD and C-terminal small fragment, approx.10 kDa. Arg-C made three major fragments: N-terminal fragment, approx. 35kD, and central fragment, approx. 15 kD, and C-terminal fragment, approx. 10 kD. This study strongly suggest that PDPc consists of three major functional domains. However, further study should be necessary to identify the functional role.

• Korean Journal of Medicinal Crop Science
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• v.13 no.6
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• pp.245-249
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• 2005

The flower of Magnolia denudata Desrousseaux(Magnoliaceae) has long been used for treatment of nasal disorder in Korea. The physiological activity of the Magnoliae Flos ethanol extract (MFX) was investigated. MFX showed antimicrobial activity. At doses of 100 and 200 mg/kg, MFX showed significant inhibition on both change in paw volume and vascular permeability. MFX (100 mg/kg) significantly inhibited PAR2 agonist-induced myeloperoxidase (MPO) activity in paw tissue. These results indicate that MFX has anti-inflammatory activity in PAR2-mediated paw edema.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.2
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• pp.171-175
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• 1990

One thousand and seven hundreds and six soybean land reces and 103 wild soybeans of Korea, and 167 cultivars and 71 wild soybeans of exotic were analyzed using polyacrylamide gel electrophoresis to study the distribution of trypsin inhibitor phenotypes. The four ti/ti lines were observed only in Korean native land races. The Ti$\^$*/a allele of cultivar was found to be the highest in Chinese soybean (0,9888) than in Korean soybean(0.8347) and Japanese soybean (0.5954). The heterozygosity of typsin inhibitor in Korean lines occured in relatively high ratio, The percentages of heterozygosity of the Korean land race and wild soybean are 3.6% (N=61) and 9.7%(N=10), respectively.

• Journal of Veterinary Clinics
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• v.25 no.5
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• pp.317-323
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• 2008

Canine trypsin-like immunoreactivity (cTLI), which is a mirror of the concentration of trypsin and trypsinogen, is a pancreas-specific enzyme and a suitable marker for canine pancreatitis and especially exocrine pancreatic insufficiency (EPI). To develop the immunochromatographic test kit, monoclonal antibodies that recognize cTLI were prepared. Anionic trypsin, cationic trypsin, and chymotrypsin from canine pancreas were successfully purified to homogeneity, using ammonium sulfate fractionation and benzamidine-affinity chromatography. The purification fold for anionic trypsin was 108 times when compared with that of the homogenation of pancreas. The molecular weights by SDS-PAGE analysis were approximately 23 kDa for chymotrypsin and approximately 20 kDa for cationic trypsin and anionic trypsin, respectively. Using the purified trypsin-like proteins, ten hybridomas which secret canine trypsin-specific monoclonal antibody were prepared. Klotz plot indicated that hybridomas, 5G2H10G4 and 2F4A11, have high affinity constant (Ka) of $4.1\;{\times}\;10^{9}$ and $1.8\;{\times}\;10^{9}$, respectively. Especially, 5F9H3 showed the cationic typsin-specific binding pattern and its Ka was determined to $4.5\;{\times}\;10^{9}$. The development of immunochromatographic test kit using these monoclonal antibodies against cTLI will be very useful in the diagnosis of canine EPI or canine pancreatitis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.3
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• pp.453-458
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• 1994

The nutrient content and protein quality of Giant snalil (Acchatina ) meats (white, yellow, and gray) were determined for fresh and processed products. Fresh snail meats contained 81~82% moisture, 11~14% protein, 0.9~1.3% fat, and 1.2-1.4% ash. Proximate composition of fresh meat varied (p<0.05) with meat colour and gray meat had the lowest protein and highest ash content among samples. The major minerals of fresh snail meats were calcium (318~570mg%), potassium (170~190mg%), and magnesium (74~103mg%).Gray meat showed the higher calcium and lower sodium level than the other snail meats. No differences were found between fresh snail meats on amino acid profile, and total essential amino acid was 46% of total amino acids in all snail meats. In vitro protein digestibility of fresh snail meats were ranged from 76 to 81% which were lower than that of marine moulusks. Processing resulted in some increase(1.7~5.7%) in protein digestibility but no differences were found in C-PER after processing. The 25% saline water extractable mucous materials from fresh snail meat influenced in decreasing digestibility of other protein sources from 2% (casein) to 11% (filefish protein).

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.458-464
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• 1993

In the present paper enzymatic properties of the trypsins from the four dark fleshed fish were compared with each other and thermal stabilities of the enzymes were also investigated. The trypsins from the dark fleshed fish showed their activity only in BA-p-NA substrate of the amide substrates such as BA-p-NA and SP-p-NA, and BAEE and TAME of the ester substrate such as ATEE, BAEE, BTEE, and TAME. The enzymes were strongly inhibited by the serine protease inhibitors such as antipain, leupeptin, TLCK, DFP and SBTI, and were also inhibited by such metal ions as Cu$^{2＋}$ and Hg$^{2＋}$, but fairly activated by $Mg^{2＋}$. Denaturation constants of the enzymes were 13.4$\times$10$^{-4}$ sec$^{-1}$ for anchovy trypsin, 47.18$\times$10$^{-4}$ sec$^{-1}$ for mackerel trypsin A, 34.06$\times$10$^{-4}$ sec$^{-1}$ mackerel trypsin B, 42.28$\times$10$^{-4}$ sec$^{-1}$ for yellowfin tuna trypsin and 16.6$\times$10$^{-4}$ sec$^{-1}$ for albacore trypsin at 55$^{\circ}C$. The activation energies of the trypsins at a temperature range of 3$0^{\circ}C$ to 5$0^{\circ}C$ were estimated to be 13.91 ㎉/mole for anchovy trypsin, 11.61㎉/mo1e and 8.43㎉/mole for mackerel trypsin A and for mackerel typsin B, 4.35㎉/mole for yellowfin tuna trypsin, and 3.76㎉/mole for albacore trypsin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.448-457
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• 1993

Deterioration of fish muscle is known to occur more quickly in the dark fleshed fish than in the white fleshed fish, causing by their high intestinal proteolytic activity. Muscle degradation which suffer post-mortem autoproteolysis is affected by trypsin with its unique activation function towards other enzymes. To compare physicochemical and enzymatic properties for the trypsins of the dark fleshed fish, trypsins from the viscera of anchovy (Engraulis japonica), and the pyloric caeca of mackerel (Scomber japonicus), yellowfin tuna (Thunnus albacores) and albacore (Thunnus alalunga) were purified through ammonium sulfate fractionation, benzamidine-Sepharose 6B, DEAE-Sephadex A-50, and Sephadex G-75 chromatography Two trypsins from mackerel (designated mackerel trypsin A and mackerel trypsin B), and one each from anchovy, yellowfin tuna and albacore were isolated as electrophoretical homogeneity, The purities of anchovy trypsin, mackerel trypsin A and B, yellowfin tuna trypsin, and albacore trypsin increased to 78.1, 4.8, 9.3, 120, and 160-fold, respectively, compared to crude enzyme solutions. Molecular weights of the trypsins from the dark fleshed fish estimated by SDS-polyacrylamide electrophoresis were ranged from 22kDa to 26kDa. The trypsins contained higher amount of glycine, serine and aspartic acid, and less amount of tryptophan, methionine, lysine and tyrosine. Optimal conditions for amidotici reactions of the enzymes were pH 8.0 and 45$^{\circ}C$ for anchovy trypsin, pH 8.0 and 5$0^{\circ}C$ for mackerel trypsin A and B, pH 9.0 and 55$^{\circ}C$ for yellowfin tuna trypsin, and pH 9.0 and 5$0^{\circ}C$ for albacore trypsin. It was supposed that the habitat temperature of the dark fleshed fish is slightly connected with the optimal reaction temperature of the trypsins of the fish.

• Journal of Dairy Science and Biotechnology
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• v.17 no.1
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• pp.1-10
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• 1999

A bacteriocin produced by Lab. acidophilus GP4A isolated from fecal contents of pig was characterized. Lab. acidophilus GP4A produced a heat-stable and pH-resistant bacteriocin, which was hydrolyzed by trypsin and pepsin and active against various microorganisms. Lab. acidophilus GP4A produced bacteriocin at maximum rate when grown in MRS broth(pH 6.5${\sim}$7.5) at$37^{\cric}C$ or $40^{\cric}C$. The bacteriocin produced by Lab. acidophilus GP4A inhibited the growth of Lactobacillus delbrueckii subsp. lactis 4794 in early logarithmic phase. The bacteriocin was purified by ammonium sulfate precipitation and Octyl sepharose CL-4B column chromatography. The purification resulted in a final yield of 21.7% and a 13.6-fold increase in the specific activity.

• Journal of Aquaculture
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• v.19 no.1
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• pp.1-6
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• 2006

The tryptic enzyme activities from hepatopancreas, foregut, midgut and feces were examined to optimize the feeding method in whiteleg shrimp, Litopenaeus vannamei. The highest tryptic enzyme activity was found in hepatopancreas. The enzyme activities of hepatopancreas were 4 times higher than those of foregut per mg dry weight at 30 minutes feeding. Post feeding period, the activities of hepatopancreas increased continuously up to 30 hours after feeding. Trypsin activities of foregut showed about 3 times higher than did those of midgut. Average activity of foregut reached the pick with $303{\pm}68\;(mean{\pm}SE)$ nmol/mg/min at two hours after feeding and kept the activity up to 4 hours after feeding and thereafter the activity decreased. Average tryptic enzyme activity of midgut increased to $96{\pm}26nmol/mg/min$ up to two hours after feeding and it decreased to $52{\pm}17nmol/mg/min$ at five hours after feeding eventhough the gastric evacuation rate was still 50% by then. Foregut clearance occurred in 30 minutes after feeding and midgut weight increased up to 2 hours after feeding. Also we found that the maximal food ingestion in foregut was equivalent to the average 0.3% of its body weight by 30 minutes after feeding. Up to 5 hours after feeding, the weight ratio of midgut to body weight reduced, but still the weight ratio of foregut to body weight kept the similarity until then. These indicated that the tryptic enzyme activity and the clearance rate are different among the digestive organs and between forgot and midgut during the post feeding period in whiteleg shrimp.