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Abnormal Hemoglobin G Taegu의 本態에 關한 硏究
魯一協 淑明女子大學校 1968 論文集 Vol.7 No.-
Ⅰ. 緖論 Ⅱ. 材料 및 實驗方法 Ⅲ. 實驗結果 Ⅳ. 考察 Ⅴ. 結論 Ⅵ. 文獻 Surveys of Asian ethanic groups for incidence and types of abnormal hemoglobins has been a subject for study by several investigators for more than a decade. Thus far, various types of abnormal hemoglobin have been found in almost every population. And recently, Dr. Blackwell, RO and their co-workers have shown that incidence of the variant was 0.06 per cent among 6700 Koreans. The abnormal hemoglobin was found among 2110 subjects in Taegu at first study, and it was nomenclatured Hb G Taegu, tentatively from the name of the city where it was discovered. In starch gel electrophoresis, Hb G Taegu migrated slower than normal Hb A_1, but faster Hb A_2, and it showed similar mobility to ordinary Hb G which migrates slightly slower than Hb F. By urea starch gel elecrophoresis in alkaline pH, it was demonstrated that Hb G Taegu contains abnormal beta-chain which is slower than normal beta-chain. This was again confirmed by hybridization experiment with canine hemoglobin. The absorption spectrum and resistance to alkali denaturation of the proband's hemolysate were normal. Family study revealed that father of the proband is also a heterozygous carrier of the Hb G Taegu. The proband showed no clinical symptoms and abnormal hematological findings. In conclusion, Hb G Taegu is the first case of abnormal hemoglobin discovered in Korean population, and it is a slow beta-chain variant.
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魯一協 淑明女子大學校 1976 論文集 Vol.16 No.-
Free amino acid in extracts and total amino acids in hydrolysates of eleven species of edible mushrooms were analyzed and determinated the contents 5 kind of unknown amino acid by amino acid autoanalyzer (Technicon PNC-1 Type). All these 11 species of mushroom can be represented for convenience sake as follows. S-1; Agaricus campestris Fr. S-2; Agaricus campestris S-3; Pholiota nameko (I. Ito) S. Ito et Imai S-4; Auriculariaauricula-judae (Fr.) Que´l S-5; Tremella fuciformis Berk. S-6; Tricholoma matsutake (S. Ito et Imai) Sing. S-7; Pleurotus ostreatus Fr. Quel S-8; Lentinus edodes Berk Sing. S-9; Ramaria botrytis (Pers.) Ricken S-10; Coprinus comatus (Fr.) S.F. Gray S-11; Gyrophora esculenta The results obtained from this study are as follows. 1) Of all free amino acids contained in mushrooms, glutamic acid is the richest, and then comes Ala, Thr, Pro and Lys in that order. There were no found Cys and His in S-9; His in S-1; Met and Arg in S-11; Cys and Met in S-5; Pro, Cys, Met, Lys and Arg in S-4. Of all total amino acids contained in mushrooms, glutamic acid is the richest, and then comes Asp, Ala, Arg, Leu, Thr, Gly in that order. Especially S-1 and S-2 contain high quantity of proline. 2) Gross contents of free amino acid in extracts is high in decreasing order in S-10, S-2, S-1, S-7, S-8, and total amino in hydrolysates is high in S-10, S-2, S-8, S-1, S-9, S-6. 3) Unknown amino acid turned out to be α-aminobutylic acid, allo-isoleucine, ethanolamine, γ-aminobutylic acid and ornithine. 4) The α-aminobutylic acid was identified on the chromatoram between peaks of alanine & valine, allo-isoleucine between peaks of methionine and isoleucine, monoethanolamine followed by γ-aminobutylic acid between peaks of phenylalanine and ammonia, ornithine between the peaks of ammonia and lysine. 5) Of five amino acids which were identified, ornithine was the hightest of its constent in the mushroom extracts, and allo-isoleucine, ethanolamine, and γ-aminobutylic acid came next in decreasing order. S-4 didn't contain either one of α-aminobutylic acid, allo-isoleucine, ethanolamine, γ-aminobutylic acid , and ornithine. Ornithine also was the highest in the hydrolysates of 11 mushrooms.
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魯一協 淑明女子大學校 1984 論文集 Vol.25 No.-
To investigate proteolytic components in Korean higher fungus, Fomes fermentarius (Fr.) Kickx belonging to the family Polyporaceae was collected at Kwangneung in Gyeonggi province. The fungus was extracted with cooling water and salted out by ammonium sulfate. The precipitate was purified by diaysing through visking tube. And the enzyme fraction was obtained as light brown powder after freeze-drying and determined its proteolytic activity. The protease is stable below 45℃ and the pH range from 4.0 to 6.0 and is completly inactivated at 60℃ and 15 minutes. The optimum condition for the enzyme reaction was temperature of 38℃ and pH 5.0. The enzyme activity was not influenced in the presence of Ca^2+ and Fe^2+, which inhibited by Cu^2+ and Na^2+.
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