http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Zoogloea ramigera 115SLR의 생고분자물질 생합성에 관여하는 pyruvyl transferase gene의 cloning 및 염기서열 결정
이삼빈 한국미생물생명공학회 ( 구 한국산업미생물학회 ) 1996 한국미생물·생명공학회지 Vol.24 No.4
다당류와 탄수화물이 식품및 의약품등에 이용의 증대로 중요한 관심의 대상이 되고 있으나, 미생물이 생합성하는 다당류의 연구 및 생합성에 관여하는 유전자들의 확보를 통한 유전학적인 연구는 미비한 상태이다. 미생물들로부터 유용한 novel 다당류의 생합성을 위해서는 무엇보다도 생합성에 관여된 유전자들의 클로닝 및 분석이 필요하다. 이 연구에서 Z. ramigera 115 SLR 균주로 부터 다당류의 생합성에 관여하는 유전자중에서 다당류의 side 잔기로 존재하는 glucose 잔기에 pyruvate를 치환시키는 역할을 하는 ketal pyruvyl transferase는 다당류의 물성(rheological properties)에 미치는 중요한 영향 때문에 이 효소를 인지하는 유전자의 분리는 탄수화물 및 다당류의 생합성 연구에 큰 기여를 할 수 있다고 본다. 먼저 xanthan gum을 생합성하는 X. campestris의 ketal pyruvyl transferase 유전자를 probe로 사용하여 Z. ramigera 115 SLR의 genomic DNA에서 염기서열의 동질성을 갖는 4.5kb BamH1 DNA 단편을 분리하였다. 이중에서 2.6kb Pst1/HindIII 단편은 사용한 probe와 강한 염기서열의 동질성을 보여주는 영역으로서 M13mp19 vector와 universal primer를 이용하는 기준방법으로 염기서열을 결정하였다. 이로부터 단백질을 인지할 수 있는 2개의 완전한 ORF와 2개의불완전한 ORF를 확인할 수 있었다. 이중에서 완전한 ORF를 갖는 두 개의 영역(2 and 3)의 염기서열의 결정과 아미노산 서열상의 동질성 분석을 통해서 ORF3는 아미노산 서열상에서 X. campestris의 GumL과 21.6%의 동질성을 보였다. 특히 ORF2는 GumL과 23.2% ExoV과는 37.4%의 높은 동질성을 나타내었으며, 아미노산 서열의 동질성이 전체적인 부분에서 나타남으로서 Z. ramigera 115SLR의 다당류 생합성에서 관여하는 pyruvyl transferase를 인지함을 판단할 수 있었다. ORF2에 존재하는 유전자로 부터 전사되는 단백질의 분자량 크기를 확인하기 위해서 T7 RNA polymerase/promoter를 이용한 in vitro transcription/translation을 실시한 결과 ORF2로 부터 33.5 kDa에 해당하는 polypeptide를 확인할 수 있었다. A gene coding or a pyruvyl transferase enzyme involved in exopoloysac-charide biosynthesis of Zoogloea ramigera 115SLR was isolated and sequenced. A 4.5 kb of Bam HI DNA fragment was isolated from chromosomal DNA using a probe derived from ketal pyruvyl transferase gene of Xanthomonas campestris. The nucleotide sequence of 2.66 kb Pst1/HindⅢ DNA fragment which was homology with a probe revealed the existence of two complete open reading frames (ORF2 and ORF3) and two partial open reading frames (ORF1 and ORF4). The deduced amino acid sequence of ORF3 was homologous to the ketalase (GumL product) of X. campestris with 49.5% of similarity and 21.6% of identity. ORF2 on the other hand showed the higher identity with the ketalase (exoV product) of Rhizobium meliloti (36%) as well as the ketalase of X. campestris (23%) than that of ORF3. A gene produce of ORF2 was determined with a bacteriophage T7 RNA polymerase/promoter system in E. coli. The molecular weight of protein was 33,500 dalton.
소한섭,이삼빈,하영득 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.2
Fatty acid compositions of Setaria italica, Panicum miliaceum and Sorghum bicolor were determined with total lipids extracted. Total lipid content of Setaria italica, Panicum miliaceum and Sorghum bicolor were 3.9%(w/w). 2.7%(w/w) and 2.3%(w/w), respectively. Total lipids were fractionated into neutral lipids, glycolipids and phospholipids by the silicic acid column chromatography. Neutral lipids were the most abundant component. Among fatty acids separated by GC, linoleic acid was determined as a major fraction in Setaria italica, Panicum miliaceum and Sorghum bicolor. Palmitic acid and oleic acid were also separated as second major components. In Setaria italica, behenic acid was separated from the phospholipid fraction and myristic acid from the neutral lipid fraction. Linolenic acid was not detected in all the samples.
Influence of Extraction Method on Quality and Functionality of Broccoli Juice
Lee, Sung Gyu,Kim, Jin-Hee,Son, Min-Jung,Lee, Eun-Ju,Park, Woo-Dong,Kim, Jong-Boo,Lee, Sam-Pin,Lee, In-Seon The Korean Society of Food Science and Nutrition 2013 Preventive Nutrition and Food Science Vol.18 No.2
This study was performed to compare the quality and functionality of broccoli juice as affected by extraction method. Broccoli juice was extracted using method I (NUC Kuvings silent juicer), method II (NUC centrifugal juicer), and method III (NUC mixer), and the quality properties of the broccoli juices were analyzed using three different methods. Additionally, the antioxidative, anticancer, and anti-hyperglycemic activities of broccoli juice prepared by the three different methods were investigated in vitro. The broccoli juice made by method I contained the highest polyphenol and flavonoid contents at 1,226.24 mg/L and 1,018.32 mg/L, respectively. Particularly, broccoli juice prepared by method I showed higher DPPH and ABTS radical scavenging activities than those of the other samples. Additionally, broccoli juice made by method I showed the highest growth inhibitory effects against HeLa, A549, AGS, and HT-29 cancer cells. Broccoli juice prepared by method I had the highest ${\alpha}$-glucosidase inhibitory effects. These results indicate that there are important differences in chemical and functional qualities between juice extraction techniques.
Characterization of Kombucha Beverages Fermented with Various Teas and Tea Fungus
Lee, Sam-Pin,Kim, Chan-Shick The Korean Society of Food Science and Nutrition 2000 Preventive Nutrition and Food Science Vol.5 No.3
Kombucha beverages were made from sweetened tea by Oriental, European and Tibetan tea fungus starters. The hot water extracts o green tea, black tea, Gugija and Omija were mixed with white and/or brown sugar, and were fermented under a static culture at 3$0^{\circ}C$. Titrable acidity, pH, color and cellulose production in kombucha beverages were evaluated. All tea fungus starters showed a higher acid production in green/black tea extracts rather than Gugija and Omija extracts. In green/black tea extracts Oriental tea fungus produced a kombucha beverage with a higher titrable acidity and lower pH than those of European and Tibetan tea fungus starters. By the static fermentation of green/black tea extract for 18 days, Oriental, Tibetan and European tea fungus starters produced cellulose pellicles of 0.43g, 0.16g, and 0.19 g (dry weight) on the top in the culture, respectively. As a mother starter, the cellulose pellicle was more efficient in acid production compared with tea fungus broth. Oriental/Tibetan mixed tea fungus showed the best acid production in the green/black tea extract supplemented with brown sugar.
Alcohol Fermentation of Opuntia ficus Fruit Juice
Sam-Pin Lee,Suk-Kyung Lee,Young-Duck Ha 한국식품영양과학회 2000 Preventive Nutrition and Food Science Vol.5 No.1
Prickly pear juice (PPJ) extracted from prickly pear fruit (Opuntia ficus-indica) was used as a raw material for the production of alcoholic beverages. Prickly pear juice (PPJ) had 0.88 °Brix of soluble solid, pH 3.96 and 0.14% of total acidity. Alcohol fermentation of 25% PPJ including 22 °Brix of sugar was not successful, but was promoted by addition of grape juice (GJ). In the presence of GJ, the 22 °Brix of sugar and 1×10^(6) of inoculum was suitable for alcohol fermentation indicating the rapid decrease of sugar content. The 22 °Brix of sugar in PPJ (25%)/GJ (50%) mixture was changed to 6.5 °Brix after fermentation at 30℃ for 7 days. The alcohol content was 9.2% (w/v). PPJ (70%)/GJ (30%) mixture produced alcoholic beverage with 6.9% alcohol content resulting in the gradual decrease of soluble solid for 7 days. On the other hand, PPJ (50%)/GJ (50%) mixture carried out completely the alcohol fermentation at 22℃ for 6 days and enhanced the red color of alcoholic beverages.