THE BIOSYNTHESIS OF ANTHOCYANINS IN RADISHSE

Cho, Duck Hiyon 서울대학교 1959 서울대학교 論文集 Vol.8 No.-

孤立된 組織으로서의 래디쉬(Raphanus sativus L.)의 表皮層에서의 Anthocyanin의 生合成을 硏究 하기 爲해서 C^14 同位元素가 均一하게 分布된 放射性 Fructose와 Carboxyl基가 標識된 放射性 acetate를 잎과 줄기를 떼어버린 래디쉬에 處理하여 觀察하였다。 이들 放射性化合物은 래디쉬塊根表面에 발렀으며 24時間放置後에 Anthocyanin을 Methanol로 抽出하였다。 이 Anthocyanin은 BuOH/AcOH/H_2O=4:1:5 v/v를 picric acid로 飽和시킨 溶媒를 使用해서 페-파크로마토그라휘로서 純粹하게 分離하였다。 이 溶媒는 特히 Anthocyanin을 糖類에서 分離하는데 효과가 있음이 發見되었다。 純粹하게 分離된 Anthocyanin의 放射能을 調査한 結果 이들 化合物에서 Anthocyanin이 잘 生合成됨이 觀察되었다。 래디쉬表皮中에 生合成된 放射性 Anthocyanin인 cyanidin diglucoside는 그다음 次來로 glucose, cyanidin으로 cyanidin은 또다시 alkali 熔融로 phloroglucinol 及 protocatechuic acid로 分解한 다음 이들 化合物을 다 페-파그로마토그라휘로 純粹히 分離해서 그 放射能을 調査하였다。 그 給果 Anthocyanin의 分子構造의 모든 部分에 放射能이 檢出되었으나 放射性 acetate를 處理하였을 때는 特히 phloroglucinol에 放射能이 集中되며 放射性 Fructose로는 protocatechuic acid가 phloroglucinol보다 若干더 强한 放射能을 나타내고 있음이 밝혀졌다。 이 結果에서 미루어보아 Anthocyanin에 있어서도 다른 Flavonoid 化合物에 있어서와 마찬가지로 그 分子構造上의 ring A와 ring B가 全然 相異한 生合成過程을 밟으리라는 것이 明白하다。 卽 ring A는 acetate가 머리와 끝을 서로 맛데어서 結合된 것이고 ring B는 糖에서 shikimic acid를 經由해서 合成된 것이다。 Uniformly labelled fructose and carboxyl labelled acetate were incorporated into isolated radish tubers to observe the biosynthesis of anthocyanin from these compunds. These radioactive compounds weres smeared on the isolated radish tubers. After 24 hours, anthocyanin was extracted with absolute methanol and isolated from sugars present in extracts by paper chromtography using the butanol acetic acid water solvent saturated with picric acid. It was shown that anthocyanin was well synthesized from those radioactive compounds. The anthocyanin in radish, cyanidin diglucoside, was systematically degradaded to glucose, cyanidin, and the later compound further to phloroglucinol and protocatechuic acid by alkali fusion. All of these compounds were isolated by paper chromatography. The radioactivity was counted on paper to see the distribution in the molecule of anthocyanin. Radioactivity was generally distributed overall in the structural parts of anthocyanin. However, an exaggerated predominance of radioactivity was observed in phloroglucinol when carboxyl labelled acetate was incorporated. A tendency of stronger activity was noted in protocatechuic acid when radioactive fuctose was applied. These results strongly suggest, as has been studied in biosynthesis of flavonoid compounds, that ring A and ring B of anthocyanin are derived from distinct biosynthetic pathways, ring A from acetate by head to tail linkages and ring B from sugars through the shikimic acid pathway.

Chlorella Pyrenoidosa 에 있어서 NADPH2 의 산화와 광합성에 의한 CO2 동화작용에 대한 Quinone 의 영향

조덕현 한국농화학회 1969 Applied Biological Chemistry (Appl Biol Chem) Vol.11 No.1

1. The oxidizability of NADPH₂ by quinones in the presence of NADPH₂-diaphorase was tested under aerobic conditions. Also the ^(14)CO₂-fixation rates were compared when Chlorella suspensions were pretreated with 3·10^(-5) M concentration of various quinones for 10 minutes prior and during the ^(14)CO₂-fixation period. 2. A close correlation seems to exist between the rate of NADPH₂ oxidation by quinones and the ^(14)CO₂-fixation rate. The effect of quinones on NADPH₂ oxidation and ^(14)CO₂-fixation were in the order of Dichlone$gt;06-K$gt;NQ$gt;BQ. 3. It is postulated that the phytotoxicity of quinones on Chlorella is due to the deprival of NADPH₂ consequently inhibiting ^(14)CO₂-fixation, thus causing death of the cells. 4. The effect of quinones on amino acids biosynthesis in Chlorella was one of depressed rates, which was especially noted in the case of dichlone. This would be expected from a consideration of NADPH₂ deprival and inhibition of ^(14)CO₂-fixation. Sucrose synthesis was either not affected or rather stimulated, the reasons of which are not clear at the present time.

한국의 미곡변질의 유형과 그 원인이 되는 균군(菌群)에 대하여(제2보)

김영배,조덕현 한국농화학회 1974 Applied Biological Chemistry (Appl Biol Chem) Vol.17 No.1

62 specimens of deteriorated rice which were collected all over Korea, were classified according to their color outlooks, and the causitive microorganisms were isolated and identified. The following results were observed; 1. 62 specimens of deteriorated rice were classified according to color outlooks into 7 types; reddish yellow, light reddish yellow, light gray yellow, light reddish yellow, light gray yellow, light red, ligt gray, dark gray and rice weevil type. 2. The isolated microorganisms from 62 specimens of deteriorated rice were 44 species, 5 genera of molds, 1 species of yeast, and 14 species, 4 genera of bacteria. 3. The frequently observed microorganisms which caused the deterioration were Asp. glaucus group, Asp. oryzae, Asp. candidus, and Asp. versicolor. Among bacteria, Bacillus was dominant. 4. The relationship between color outlook types and the deterioration causing microrrganisms was not definite, but Pen. islandicum from reddish yellow, Asp. candidus and Asp. clavatus from light reddish yellow, Asp. glaucus group, Asp. candidus, Asp. versicolor and Asp. fumigatus from light red, Asp. oryzae from light gray yellow, and Asp. glaucus group and Pencillium species from light gray and dark gray were chiefly isolated. 5. As mycotoxin producing fungi, Asp. fumigatus, Pen. citrinum, Pen. islandicum, Asp. flavus, and Asp. ochraceus were detected, but their growth frequencies were not very high to be problems except Pen, islandicum which infected an imported rice sample heavily.

한국(韓國)에 있어서 미곡변질(米穀變質)의 유형(類型)과 그 원인(原因)이되는 균군(菌群)의 동정(同定)에 대(對)하여 (제 I 보)(第 I 報)

조덕현,전재근,김영배,Cho, Duck-Hiyon,Chun, Jai-Kun,Kim, Young-Bae 한국응용생명화학회 1972 Applied Biological Chemistry (Appl Biol Chem) Vol.15 No.3

한국전역(韓國全域)에서 수집(收集)한 27개(個)의 변질미시료(變質米試料)에 대(對)하여 그 외관상(外觀上)의 변색(變色)의 모양(模樣)으로보아 유형(類型)을 분류(分類)하고 한 시료(試料)에 대(對)하여 48립(粒)의 미립(米粒)에 대(對)하여 변질(變質)의 원인(原因)이된 저장균군(貯藏菌群)을 분리검색(分離檢索)하여 다음과 같은 결과(結果)를 얻었다. 1. 27개변질미시료(個變質米試料)는 그 변색(變色)의 모양(模樣)으로 보아 황적색(黃赤色)1, 담황적색(淡黃赤色)3, 담회황색(淡灰黃色)4, 담적색(淡赤色)6, 농회색(濃灰色)7, 담회색(淡灰色)3, 및 바구미미(米)3의 7개유형(個類型)으로 분류(分類) 할수가 있었다. 2. 한국(韓國)의 변질미(變質米)의 가장보편적(普遍的)인 균군(菌群)은 Aspergillus glaucus 군(群)의 A. amstelodami, A. chevalieli, A. montevidensis, 및 A. ruber 를 주군(主君)으로하여 있는 것으로 관찰(觀察)되었다. 3. 특별(特別)히 일종(一種)의 균(菌)에 의(依)하여 우세(優勢)하게 침식(侵蝕)되어 있는 변질미(變質米)의 겅우로서는 a. P. islandicum b. P. lanosum c. B. lentus, d. Pseudomonas cohaerans e. Brev. lipolyticum 에 의(依)한 5개(個) 경우가 있었다. 4. P. islandicum 에 침식(侵蝕)된 변질미(變質米)는 명백(明白)히 다른 변질미(變質米)와 식별(識別)이 될수있는 황적색(黃赤色)의 변색(變色)을 나타내고 있었으나 다른 변질미시료(變質米試料)에 있어서는 외관상(外觀上)의 변색(變色)과 변질균(變質菌)사이의 관계(關係)를 명시(明示)하여 주는 어떤 상호관계(相互關係)를 발견(發見)할수가 없었다. 5. P. islandicum 에 침식(侵蝕)된 전입미(輸入米)의 경우를 제외(除外)하고는 A. 림편, A. ochraceus, A.fumigatus의 유독성분생성균(有毒成分生成菌)이 발견(發見)은 되었으나 그생육밀도(生育密度)로보아 주목(注目)할만한 것은 못되었다. Twenty seven specimens of deteriolated storage rice were collected all over Korea. Types of deteriolation were classified according to color outlooks, and for 48 grains of each specimen the causative storage microorganisms were isolated and identified. The following results were observed; 1. 27 specimens of deteriolated rice were classified according to color outlooks into 7 types: reddish yellow 1, light reddish yellow 3, light grayish yellow 4, light red 6, dark gray 7, light gray 3, and rice weevil type 3. 2. The most common storage microorganisms group which infected deteriolated Korean rice were Aspergillus glaucus group, especially species of A. amstelodami, A. chevalieri, A. montevidensis, and A. ruber, which were frequently associated with Penicillium, Brevibactereum, and Bacillus. 3. As a specific case sometimes a specimen of deteriolated rice was infected chiefly by one deminant species of microorganism. Five cases were observed: that is, by P. islandicum, P. lanosum, B. lentus, Pseudomonas cohaerans, Brev. lipolyticum. 4. No definite relationship was observed between color outlook types and the deteriolation causing microorganisms. Only the heavily infected rice by Penicillium islandicum expressed discernible reddish yellow color indicative of the infection by this mold. 5. Mycotoxin problem could be noted in one specimen of deteriolated imported rice heavily infected by P. islandicum. Other mycotoxin producing fungi, A. flavus, A. ochraceus, A. fumigatus were also detected, but their growth frequencies were so low that it might not be serious problem.

麴菌醱酵飼料의 製麴法에 관한 硏究

金浩植,曺悳鉉,姜禧信 서울대학교 1962 서울대학교 論文集 Vol.11 No.-

Studies on manufacturing of koji-mold fermented feed of sweet potato and sweet potato starch waste without preliminary cooking of raw materials have been made by the authors and the following results have been obtained. 1. It has been found that the Koji-mold fermented feed of sweet potato or sweet potato starch waste could be manufactured by simply dehydrating or pressing the raw materials instead of cooking them prior to inoculating Koji-mold spores. 2. The Koji-mold fermented feed manufactured from dried and pressed sweet potato grains or sweet potato starch waste with the addition of 4% ammonium sulfate without cookinng them contained each 9% and 11% of pure protein. The additional amount of 2% ammonium sulfate in solution was sprayed on the fermented feed manufactured from dried sweet potato grains after 2 days of incubation. The pure protein content was incresed to 15%.

한국에 있어서 미곡변질(米穀變質)의 유형과 그 원인이 되는 균군(菌群)의 동정에 대하여(제1보)

김영배,조덕현,전재근 한국농화학회 1972 Applied Biological Chemistry (Appl Biol Chem) Vol.15 No.3

Twenty seven specimens of deteriolated storage rice were collected all over Korea. Types of deteriolation were classified according to color outlooks, and for 48 grains of each specimen the causative storage microorganisms were isolated and identified. The following results were observed; 1. 27 specimens of deteriolated rice were classified according to color outlooks into 7 types: reddish yellow 1, light reddish yellow 3, light grayish yellow 4, light red 6, dark gray 7, light gray 3, and rice weevil type 3. 2. The most common storage microorganisms group which infected deteriolated Korean rice were Aspergillus glaucus group, especially species of A. amstelodami, A. chevaliers, A. montevidensis, and A. ruber, which were frequently associated with Penicillium, Brevibactereum, and Bacillus. 3. As a specific case sometimes a specimen of deteriolated rice was infected chiefly by one deminant species of microorganism. Five cases were observed: that is, by P. islandicum, P. lanosum, B, lentus, Pseudomonas cohaerans, Brev. lipolyticum. 4. No definite relationship was observed between color outlook types and the deteriolation causing microorganisms. Only the heavily infected rice by Penicillium islandicum expressed discernible reddish yellow color indicative. of the infection by this mold. 5. Mycotoxin problem could be noted in one specimen of deteriolated imported rice heavily infected by P. islandicum. Other mycotoxin producing fungi, A. flavus, A. ochraceus, A, fumigatus were also detected, but their growth frequencies were so low that it might not be serious problem.

한국재래식 간장의 발효미생물에 관한 연구(제2보) : 한국산재래식 간장의 담금중에 있어서의 발효미생물군의 소장에 관한 연구

이우진,조덕현 한국농화학회 1971 Applied Biological Chemistry (Appl Biol Chem) Vol.14 No.2

Studies were carried out to investigate the main fermentation microorganisms and their flora changes during Korean native soy-sauce fermentation. Korean native Maeju loaves collected from 5 Do's were separated into surface and inner parts. Four different soy-sauces-the surface part Maeju fermented soy-sauce, the inner part, the surface and inner part combined Maeju fermented soy-sauce, and the semi-Japanese type soy-sauce were fermented and the changes of fermentation microorganism flora and the various chemical components during the period of their fermentations were studied. Besides, 14 home-made soy-sauces collected from 14 different places all over Korea were examined in comparison with the laboratory soy-sauces and to determine the characteristics of Korean native soy-sauce. The results were as follows: 1. The main microorganisms in Korean native soy-sauce fermentation were determined as; Aerobic bacteria: Bacillus subtilis, Bacillus pumilus Lactic acid bacteria: Pediococcus halophilus, Leuconostoc mesenteroides Yeasts: Torulopais datila, Saccharomycea rousii 2. Microflora changes during Korean native soy-sauce fermentation were as follows; Aerobic bacteria increased until the 2nd week of fermentation and then gradually decreased. The lactic acid bacteria increased until the 3rd week, after which decreased. When the lactic acid fermentation lowered the pH value to below the 5.4, yeasts were able to grow and participate the fermentation. As the production of organic acids amounted, to a certain height, the growth of all microorganisms lead to the period of decline or death at about the 2nd month of fermentation. After boiling of soy-sauce most microorganisms except a few of Bacillus sp. disappeared. Occosionally yeasts and lactic acid bacteria survived depending upon the composition of soy-sauce. 3. Changes of general chemical components influencing the microflora were investigated for the period of Korean native soy-sauce fermentation. Tetal acidity, salt concentration and total nitrogen were increasing steadily over the entire period of fermentation. pH values were dropping to a certain degree of about 4.5. Salt concentration and pH value seemed to be the important factors influencing the microflora. 4. The microflora were influenced by chemical components of soy-sauce. Aerobic bacteria were able to survive in all soy-sauce as they made spores. Growth of lactic acid bacteria was inhited at 23-26% of salt concentration and pH 4.8. Soy-sauce yeasts storied to grow only at pH below 5.4 and seemed to be inhibited at around 26% of salt concentration under pH 4.5-4.7. 5. The open kettle boiling of soy-sauce, the characteristic process of Korean native soy-sauce manufacturing, was effective to sterilize microorganisms, increase the salt concentration, and coagulate proteins. 6. The average viable cell counts of microorganism found in collected samples of home-made Korean native soy-sauces were; Aerobic bacteria: 53×10² cell/㎖ Lactic acid bacteria: 34 cell/㎖ Yeasts: 14 cell/㎖ The average values of chemical compositions of samples of home-made Korean native soy-sauce were; Salt concentration: 28.9% pH value: 4.79 Total acidity(lactic acid): 0.91g/100㎖ Total nitrogen: 1.09g/100㎖