ATM-dependent chromatin remodeler Rsf-1 facilitates DNA damage checkpoints and homologous recombination repair.

Min, Sunwoo,Jo, Sujin,Lee, Ho-Soo,Chae, Sunyoung,Lee, Jong-Soo,Ji, Jae-Hoon,Cho, Hyeseong Landes Bioscience 2014 Cell Cycle Vol.13 No.4

<P>As a member of imitation switch (ISWI) family in ATP-dependent chromatin remodeling factors, RSF complex consists of SNF2h ATPase and Rsf-1. Although it has been reported that SNF2h ATPase is recruited to DNA damage sites (DSBs) in a poly(ADP-ribosyl) polymerase 1 (PARP1)-dependent manner in DNA damage response (DDR), the function of Rsf-1 is still elusive. Here we show that Rsf-1 is recruited to DSBs confirmed by various cellular analyses. Moreover, the initial recruitment of Rsf-1 and SNF2h to DSBs shows faster kinetics than that of γH2AX after micro-irradiation. Signals of Rsf-1 and SNF2h are retained over 30 min after micro-irradiation, whereas γH2AX signals are gradually reduced at 10 min. In addition, Rsf-1 is accumulated at DSBs in ATM-dependent manner, and the putative pSQ motifs of Rsf-1 by ATM are required for its accumulation at DSBs. Furtheremore, depletion of Rsf-1 attenuates the activation of DNA damage checkpoint signals and cell survival upon DNA damage. Finally, we demonstrate that Rsf-1 promotes homologous recombination repair (HRR) by recruiting resection factors RPA32 and Rad51. Thus, these findings reveal a new function of chromatin remodeler Rsf-1 as a guard in DNA damage checkpoints and homologous recombination repair.</P>

Mucor mucedo C-7이 생산한 정제 응유효소의 성질(II) : 정제 응우효소의 pH 안정성의 성질과 특성

趙載敏 충주대 산업과학기술연구소 1999 産業科學論文集 Vol.7 No.2

These experiments were conducted to investigate the properties and characteristics on the pH stability of the purified milk clotting enzyme from Mucor mucede C-7. The results obtained were as follows: 1.The Dependance on pH which effect on milk clotting activity(MCA) of this enzyme was increased along with a decrease in pH of the substrate solution. 2.In pH 6.0 and 3.0 of enzyme solution, MCA was not inactivated by heat treatment for 60min at 35℃ but was inactivated over 50% in pH 6.0 and over 80% in pH 3.0 by heat treatment for 10min at 60℃ respectively, 3.In pH 6.0, Thermo-stability of MCA and PA was showed but in pH 3.0 was not showed. On the other hand, MCA was higher in pH 3.0 then in pH 6.0. 4.pH-stability of MCA was within pH 3.5-5.5 and pH-stability of PA was within pH 3.0-6.0.

Mucor mucedo C-7이 생산한 조효소의 성질

趙載敏,李雄洙 忠州大學校 1996 한국교통대학교 논문집 Vol.31 No.2

This experiments were conducted to investigate some enzymological properties of the crude enzyme and the results were obtained as follows. The strength of PA was CMR>MMR>CR and PA was decreased in addition to Ca??, CMR was acid protease with an optimum pH of 3.0 for casein digestion and PA of CMR was inactivated over pH 7.0 MCA was increased and was stable on the Temperaure in addition to Ca?? The opimal temperature of MCA was around 45℃ at 1/1000M CaCl₂ and was around 50℃ at 1/100M CaCl₂.

영양원에 따른 Mucor mucedo C-7의 응유효소 생산

趙載敏 忠州大學校 1994 한국교통대학교 논문집 Vol.29 No.2

This experiments were conducted to investigate the effects of various nutritional sources for the products of the milk clotting enzyme and the results were obtained as follows. 1. The addition of 1% glucose. 0.5% (NH₄)₂SO₄, 0.1% malt extract, and 1.0% NaH₂PO₄ to the wheat bran medium was effective for the production of the milk clotting enxyme. 2. The production of the milk clotting enzyme was makedly increased by the addition of Mallvaine buffer solution mixed these in the wheat bran medium. 3. The maximum enxyme production of the blanded wheat bran medium was reached about 8100 Soxhlet units per gram of wheat bran.

제빵반죽의 물리적 특성에 미치는 물의 영향

趙載敏,李炳讚,閔潤植 충주대학교 산업대학원 2002 大學院論文輯 Vol.3 No.-

This study was carried out to investigate the effects of water on the physical characteristics of dough for making white bread The results of the farinogram, the extensogram, and the amylogram measured were as the follow 1. In the farinogram pattern, the water absorption of dough were SW 71.2%, CW 70.9%, and DW 70.5%. water absorption of dough in SW was higher than CW and DW 2. In the development time, both SW and CW showed stability of dough because SW and CW taken 6 minutes whereas DW taken 2-3 min. In the extensogram, the resistance of dough was DW 520 B.U, CW 580 B.U, and SW 560 B.U, and thus CW and SW show excellence in keeping CO_2 formed by dough fermentation since their R/E (Resistance/ Extensibility) ratio was higher than R/E of DW. 3. By the amylogram of analyzing α-amylase activity, the highest viscosity was SW 700 B.U, DW 510 B.U, and CW 525 B.U, which showed SW might have the highest effect in enzyme stalling and starch decomposition in the baking stage.

微生物이 生産하는 凝乳酵素에 關한 硏究

趙載敏,柳寅德 忠州大學校 1987 한국교통대학교 논문집 Vol.20 No.2

62 strains were isolated from 114 soil samples which were collected on the various places of KOREA. 18 strains of screened microorganisms showed the formation ability of Milk-clotting. One strain that had presented higher value in the ratio of Milk-clotting activity to proteolytic activity of Milk-clotting enzymes produced from this 18 strains was selected and identified as a number of the genus mucor sp. When it is cultured on wheat bran, the optimum experimental conditions for production of Milk-clotting enzyme were investigated and the results were obtained as follows. Amount of distilled water which added to the solid media was 100% to the weight of wheat bran. When Macllvaine butter soln. (PH4.5) instead of distilled water was added to the wheat bran medium, enzyme production was increased effectively. The optimum temperature and incubated period for Milk-clotting enzyme formation were 30℃ and 72 hrs. respectively. The important nutrition-sources for the formation of Milk-clotting enzyme were 2% glucose as carbon source, 0.5%(NH₄)₂SO₄as nitrogen source, 0.1%MnSO₄as metal salt. When the mixed Maccllvaine butter solns was added to wheat bran medium after dissolving the important nutrition-sources in Macllvaine butter soln.(PH4.5) respectively, Milk-clotting enyme production was added to wheat bran. In this experiments, Macllvaine buffer soln. (PH.4.5) was vitally important for increasing enzyme production. Milk-clotting enzyme was produced in high yield on solid wheat bran media by an isolatec strain and the produced enzyme was extracted with distilled water and precipitated by salting out with Ammonium sulfate. Some enzymological properties of the crude enzyme (CMR) were studied and compared with those of cal-rennet(CR) and Mucor-miehei-rennet (MMR). Amonium sulfate of various precipitation agents for enzyme production was so effected and the recovery of Milk-clatting activity was 98% at Ammonium sulfate 0.66 saturation CMR was protease with an optimum PH of 3.0 for casein digestion. Proteolytic activity of CMR was more increased in 10% reconstituted skim milk (SK) containing 1/1000 M-CaCl₂than in SK containing 1/100 M-CaCl₂and Milk-clotting activity of CMR was so effected byincreasing ca ion concentration in SK. The MCA/PA ratio of CMR was showed lower value than the MCA/PA ratio of MMR or CR. The optimum temperature for Milk-clotting of CMR was around 55℃ and 45℃ on a substrate of SK containing 1/100 M-CaCl₂and 1/1000 M-cacl₂respectively and the stable temperature for Milk-clotting activity of CMR against heat treatment was 40℃. This enzyme was rather stable between PH.2.5 and 6.5 and was inbibited with Hg?? or Cu??.

Mucor mucedo C-7이 생산한 정제 응유효소의 특성과 성질(I)

趙載敏 충주대 산업과학기술연구소 1998 産業科學論文集 Vol.6 No.-

These experiments were conducted to investigate the properties and characteristics of the milk clotting enzyme from Mucor mucedo C-7 purified by Amberlite CG-50 column chromatograph and DEAE-Cellulose column chromatograph. The results obtained were as follows : 1.The molecular weight, the isoelectric point, Michalis constant(Km) and Vmax valuese of this purified enzyme were 35,000∼41,000, isoelectric point pH 4.02, 0.17% and 0.34 respectively. 2.Ultraviolet maximum absorption was 275-280nm. 3.The optimum temperature of the proteolytic activity was 60℃ at pH3.0 and the optimum pH of the proteolytic activity was pH3.0 for casein digestion and 4.0 for urea-dena-tured hemoglobin digestion.

Mucor mucedo C-7에 의한 조효소의 조제

趙載敏 忠州大學校 1995 한국교통대학교 논문집 Vol.30 No.2

Mucor mucedo C-7 selected as a potent fungus for producing milk clotting enzyme was cultured on the wheat bran solid medium under optimum culture conditions and the crude enzyme solution was extracted with Tap-water. In the present paper, this experiment was conducted to investigate the conditions of preparation of the crude enzyme from crude enzyme solution and the results were obtained as follows. The preparation of the crude enzyme was obtained with maxim in 0.66 ammonium sulfate saturation. The recovery of activity was calculated to be 98% from extract. in the case of various water-miscible organic solvents(ethanol, methanol, acetone), the recovery of activity was calculated to be 80% extract when 10㎖ of extract was blended well with 30㎖ of ethanol.

홍피망 Oleoresin의 안정성에 미치는 영향

조재민 忠州大學校 2003 한국교통대학교 논문집 Vol.38 No.2

The red oleoresin extracted from the red pimento is appropriate to be using briefly by means of the natural red pigment for the food processing and cooking because the red pimento tastes sweet and hot less and the red pigment is enriched. This experiment was carried out to investigate the some effects of pH, heating temperature, heating time on the stability of the red pigment in the oleoresin to be controled to pH 2.0~8.0 during the food processing and storage. The obtained results from the experiment are as follows : 1. In case of heating for 12hrs at 25℃, the red pigment in the oleoresin was stable at pH 2.0~8.0. - 175 - 2. In case of heating for 12hrs at 80℃, the pigment in the oleoresin was stable at pH 7.0~8.0 but the pigment was not stable below pH 6.0, especially amounts of residues of the pigment at pH 6.0 was 95%, 75% at pH4.0 and 70% at pH 2.0. 3. In case of heating for 48hrs at 80℃, the red pigment was stable at pH 7.0~8.0 but amounts of residues of the pigment was 40% at pH 4.0 and 2.0 4. Red pigment was more stability then capsanthin in the red pimento oleoresin during heat. 5. Amounts of the residue of red pigment in flying oil was 80% at 120℃ for 20 minutes but the stability of red pigment was not in case of heating over 20 minutes.

계육 Petty의 저장중 항산화에 미치는 녹차분말의 영향

조재민,문영락 忠州大學校 2007 한국교통대학교 논문집 Vol.42 No.-

The present study was conducted to know the antioxidative effect of Green tea on the lipid in chicken patties. Green tea is known to have diverse physiological functions including cardiotonic function, diuretic function, detoxicating function, sterilization function, antiphlogistic function, and the suppressive effect of food poising. Accordingly, the addition of Green tea powder is mostly appropriate for being used to processed food. With a view to project the storage stability and the storage life prolongation of chicken meat, we gained the following results after reviewing the storage stability and the effect on the antioxidant according to the addition of Green tea powder during storage of chicken patties for 15days at 5℃ or -5℃. 1. The Effect of the antioxidant on the lipid of chicken patties was increased according to the addition of Green tea powder. 2. The Effect of the antioxidant on the lipid of chicken patties was not especially changed in TBA value according to the addition of Green tea powder 1.0% and Na-Nitrite 50ppm, 100ppm, and 150ppm especially. 3. The addition of Green tea powder demonstrated the best effect of suppressing the TBA value at a lower temperature(-5℃)