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Soichiro Nakamura,Masayoshi Saito,Tetsuhisa Goto,Hiroki Saeki,Masahiro Ogawa,Masayuki Gotoh,Yasuhide Gohya,Jae-Kwan Hwang 한국식품영양과학회 2000 Preventive Nutrition and Food Science Vol.5 No.2
Hen egg-white lysozyme was conjugated with 7~9 mers xyloglucan hydrolysates (MW=1,400) at 60℃ and 79% relative humidity for 3 days. SDS-PAGE showed that the conjugation between lysozyme and the oligosaccharide began from 1-day incubation, and three molecules of carbohydrate chains were attached to a protein molecule after 3-day incubation. The enzymatic activity of lysozyme was totally conserved in the neoglycoprotein, when measured by using glycol chitin as substrate. Besides, the emulsifying properties of lysozyme were vastly improved by the conjugation with the oligosaccharide, in which emulsifying activity of the neoglycoprotein was five times higher than that of native one.
Soichiro Nakamura,Kazumi Dokai,Megumi Matsuura,Junya Hata,Hiroki Saeki 한국식품영양과학회 2002 Preventive Nutrition and Food Science Vol.7 No.2
Hen egg-white lysozyme, ovalbumin, egg-yolk phosvitin, acid-precipitated soy protein, αs1 milk casein were covalently linked with galactomannan through a controlled dry-heating at 60℃ under 79% relative humidity without any chemical reagent. Neoglycosylation by the covalent binding of polysaccharide chains brought a significant improvement into the surface functionalities of food proteins. Excellent emulsifying properties, foaming properties were observed in all protein-galactomannan conjugates. Bacterial mutagenesis tests, animal dose test were done to evaluate the food safety of the protein-galactomannan conjugates. The neoglycoproteins were negative for Ames test using Salmonella typhimurium TA100 (hisG46), TA98 (hisD3052) strains,, rec-assay using Bacillus subtilis H17 (rec^-), M45 (rec^+) strains. All substances were also nontoxic for oral administration to rats. LD_(50)’s of these substances were all more than 7.5 g/kg body-weight of rat. No effect was also observed in the weight increases, the concentrations of total cholesterol, triglyceride, phospholipids in blood serum of the administrated rats with 7.5 g/kg conjugates. Thus, Maillard-type proteinpolysaccharide conjugates prepared by covalent attachment of galactomannan to food proteins were proposed to be useful as a safe functional biopolymer in this study.
Soichiro Nakamura,Masahiro Ogawa,Hao Jing,David D. Kitts,Shuryo Nakai 한국식품영양과학회 2003 Journal of medicinal food Vol.6 No.4
Caco-2 and HCT-116 cells were used to access growth-inhibition and anti-invasion activity of recombinantcystatin C expressed in Pichia pastorisX33, G12W/H86V. The mutant G12W/H86V prepared by a pilot plant productionsystem showed more than 10% growth inhibition of Caco-2 cells at 0.56 56 n M concentrations. Growth-inhibited cells hadlower cathepsin L activity than the control cells that were not treated with the inhibitor. Conversely, the cathepsin B activitywas not changed by treatment with G12W/H86V. The in vitroanti-invasion test using HCT-116 cells showed that G12W/H86Vsuppressed the cell invasion by 15%, while its wild-type cystatin, aspartic protease inhibitor pepstatin A, and matrix metal-loproteinase (MMP) inhibitor MMP-2/MMP-9 inhibitor III did not supress cell invasion. These results indicate that the re-combinant cystatin C with higher protease inhibitory activity effectively retards the growth and invasiveness of human coloncarcinoma cells.
Soichiro Kondo,Kazufumi Takada,Taro Kojima,Kosuke Tanaka,Mitsutaka Yakabe,Eisuke Shibata,Yumi Umeda-Kamayama,Hidemasa Takao,Sumito Ogawa,Masahiro Akishita 대한노인병학회 2022 Annals of geriatric medicine and research Vol.26 No.3
A 91-year-old man with chronic cognitive impairment underwent shunt embolization for portosystemic encephalopathy (PSE). He experienced intermittent episodes of impaired consciousness and decreased cognitive function and activities of daily living (ADL), for which Alzheimer disease was suspected. On admission, he was in a coma and PSE was diagnosed based on his high ammonia level and the computed tomography findings. After shunt embolization, the patient fully recovered from the impaired consciousness and experienced no recurrence. The patient’s Revised Hasegawa Dementia Scale and Mini-Mental State Examination scores improved significantly from 12 and 17 to 30 and 29 points, respectively. The Barthel Index score also improved from 55/100 to 85/100, suggesting a marked improvement in ADL. PSE progresses slowly in very old patients and may mimic the clinical course of Alzheimer disease but without liver enzyme abnormalities. Therefore, it should be distinguished in every dementia case.
Biomolecular Strategies for Preparation of High Quality Surimi - Based Products
Soichiro Nakamura,Masahiro Ogawa 한국식품영양과학회 2005 Preventive Nutrition and Food Science Vol.10 No.2
There exist two interesting phenomena in making seafood products from surimi. When salted surimi is kept at a constant low temperature (4~40℃), its rheological properties change from sol to gel, which is called “setting”. Seafood processors can exploit changes that occur during setting in preparation of surimibased products, because heating at high temperatures, after the pre-heating during the setting process, enhances the gel-strength of salted surimi. Contrarily, when salted surimi or low-temperature set gel is heated at moderate temperatures (50~70℃), a deterioration of gel is observed. The phenomenon is termed “modori”. In the modori temperature range, heat-stable cysteine proteinases such as cathepsin B, H, L and L-like hydrolyze the myosins responsible for gel-formation, resulting in gel weakening modori. This article reviews molecular events occurring during gel setting that improve the quality of surimi-based products, and inhibition of modori by applying proteinase inhibitors. Application of recombinant protein technology to surimi-based products is introduced and its prospects for practical use are discussed.
Soichiro Nakamura,Masahiro Ogawa,Hiroki Saeki,Masayoshi Saito,Satoko Miyasaka,Junya Hata,Naoko Adachi,Jae-Kwan Hwang 한국식품영양과학회 2000 Preventive Nutrition and Food Science Vol.5 No.4
Protein conjugation of curdlan belonging to β-1,3-glucan was carried out to improve its surface functionalities. The glucan was mixed with phosvitin, α_s-casein, lysozyme or ovalbumin, respectively. The mixture was freeze-dried, and the resulting powder was incubated at 60℃ and 79% relative humidity for 12 days in order to generate a controlled Maillard reaction between curdlan and proteins. Conjugation with unfolding proteins, i.e., phosvitin and α_s-casein, drastically increased the solubility of the glucan, whereas lysozyme and ovalbumin did not. The solubility in water of curdlan was 3.44% for the phosvitin conjugate and 1.09% for the α_s-casein conjugate. SDS-slab polyacrylamide gel electrophoresis showed that curdlan was solubilized due to covalent binding with phosvitin. Emulsifying properties of curdlan were substantially improved by the conjugation with phosvitin and α_s-casein. Emulsion stability of the curdlan-phosvitin conjugate was about 2.9 times greater than that of the curdlan-phosvitin mixture.