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해삼內臟젓갈 熟成中 蛋白質分解酵素의 活性과 아미노酸 組成의 變化
이기찬(Gi Chan Lee),조득문(Deuk Moon Cho),변대석(Dae Seok Byun),주현규(Hyen Kyu Joo),변재형(Jae Hyeung Pyeun) 한국식품영양과학회 1983 한국식품영양과학회지 Vol.12 No.4
水産名産品에 屬하는 해삼內臟젓갈의 食品營養學的인 評價 및 그 加工에 關한 基礎資料를 얻고자 본 연구를 착수하였으며, 해삼內臟 組織中에 分布하는 蛋白質分解 粗酵素를 抽出하여 그 活性條件과 젓갈 熟成中의 遊離아미노酸 및 蛋白質 構成 아미노酸의 組成變化에 關하여 分析 檢討한 結果를 要約하면 다음과 같다.<br/> 1. 해삼內臟 組織中에는 pH 3.1 50℃, pH 5.7 50℃ 그리고 pH 7.7 45℃에 各各 最適活性條件을 갖는 세 種類 以上의 蛋白質分解酵素의 存在가 確認되었다.<br/> 2. 이들 酵素中 pH 3.1 50℃, pH 7.7 45℃에 最適活性을 갖는 酵素들은 食鹽濃度 1%以上의 濃度에서 漸次 높은 阻害를 받았으며, pH 5.7 50℃에 最適活性條件을 갖는 酵素는 食鹽濃度 1%에서 賦活되었으며, 5%以上에서 阻害를 받았다.<br/> 3. 몇가지 鹽類이온에 의한 影響을 檢討한 結果 pH 3.1 50℃에서 最適條件을 보인 酵素는 實驗에 쓴 全 鹽類이온에 의하여 조금씩 阻害를 받았으며, pH 5.7 50℃에서 最適條件을 보인 酵素는 Cu^(2+)을 除外한 모든 鹽類이온에 의하여 賦活을 받았고, pH 7.7 45℃에서 最適條件을 보인 酵素는 Ca^(2+)과 Mn^(2+)에 의하여서는 賦活을 받았으며, Ba^(2+)에 의하여서는 影響이 없었고 Co^(2+), Mg^(2+)에 의하여서는 阻害를 받았다. 그리고 特히 이 酵素들은 Cu^(2+)에 의하여서는 甚한 阻害를 받았다.<br/> 4. 해삼內臟 組織에 分布하는 酵素들의 젓갈熟成日數의 經過에 따른 活性에 미치는 影響을 檢討한 結果, pH 3.1 50℃와 pH 7.7 45℃에서 活性最適條件을 보인 酵素들은 活性이 조금씩 弱化하여 갔으나, pH 5.7에서 活性最適條件을 보인 酵素는 熟成日數의 經過에도 影響이 없었다.<br/> 5. 해삼內臟젓갈 熟成 8日째일 때는 生 內臟中의 蛋白質 構成아미노酸의 大部分이 減少하였으며, 特히 두드러지게 減少한 아미노酸은 arginine, alanine, glutamic acid, glycine, serine, valine, threonine 및 lysine 等이었고, methionine와 histidine 및 isoleucine 等은 그 減少幅이 낮았다.<br/> 6. 遊離아미노酸 組成을 分析한 結果, 8日間 熟成한 試料中에는 glutamic acid, aspartic acid, leuine 및 lysine은 많은 量이 含有되어 있었고, histidine, methionine, proline 및 tyrosine 等은 그 含量이 낮았다. 그리고 젓갈 熟成過程中에는 大部分의 遊離아미노酸은 增加하였으며, 特히 lysine, histidine, threonine, glutamic acid, methionine, valine, leucine 等은 많은 增加를 보였다. This study was undertaken to ascertain food and nutritional evaluating data on the processing of fermented sea cucumber (Stichopus japonicus) entrails.<br/> In the experiment, the crude proteolytic enzyme from the entrails tissue of raw and fermented sea cucumber during the days of ripening was extracted. The optimal activity condition for the crude enzyme and the compositional changes of amino acid of the protein and free amino acid in the raw and fermented sample were also investigated.<br/> 1. Less than three kinds of proteolytic enzymes that each enzyme has optimal activity condition at pH 3.1 50℃(A-enzyme), pH 5.7 50℃(B-enzyme) and pH 7.7 45℃(C-enzyme), respectively were believed to be exist in the entrails tissue of sea cucumber.<br/> 2. A-enzyme and C-enzyme were strongly inhibited with the increase of the salt concentration, and B-enzyme was activated at the 1% salt concentration and was inhibited above the 5% salt concentration.<br/> 3. The result of the effect of several salt ions on the proteolytic activity showed that A-enzyme was slightly inhibited in the presence of all salt ions added, B-enzyme was activated in the presence of the all salt ions except Cu^(2+) and C-enzyme was activated in the presence of Ca^(2+) and Mn^(2+), and inhibited by Cu^(2+), Co^(2+) and Mg^(2+).<br/> 4. When the effects of the ripening days on the proteolytic activity of the crude enzymes were analysed, the activity of the A-enzyme was slightly weakened with the lapse of the fermentation days, whereas the B-enzyme was not influenced by the fermentation days.<br/> 5. In the analysis of amino acid composition of the protein of the samples, the 8 days fermented sea cucumber entrails showed the diminution of all kinds of amino acid. Apparently diminished amino acids were arginine, alanine, glutamic acid, glycine, serine, valine, threonine and lysine etc., and methionine, histidine and isoleucine were slightly decreased.<br/> 6. In the analysis of free amino acid composition of the 8 days fermented sample, glutamic acid, aspartic acid, leucine and lysine were rich, while histidine, methionine, proline and tyrosine were poor. The most of free amino acids were increased during the fermentation procedure and especially in lysine, histidine, threonine, glutamic acid, methionine, valine and leucine.
KIM, GI DAE,OH, JEDO,PARK, HYEN-JOO,BAE, KIHWAN,LEE, SANG KOOK Spandidos Publications 2013 International journal of oncology Vol.43 No.2
<P>Magnolol, a neolignan from the traditional medicinal plant Magnolia obovata, has been shown to possess neuroprotective, anti-inflammatory, anticancer and anti-angiogenic activities. However, the precise mechanism of the anti-angiogenic activity of magnolol remains to be elucidated. In the present study, the anti-angiogenic effect of magnolol was evaluated in mouse embryonic stem (mES)/embryoid body (EB)-derived endothelial-like cells. The endothelial-like cells were obtained by differentiation from mES/EB cells. Magnolol (20 ?M) significantly suppressed the transcriptional and translational expression of platelet endothelial cell adhesion molecule (PECAM), an endothelial biomarker, in mES/EB-derived endothelial-like cells. To further understand the molecular mechanism of the suppression of PECAM expression, signaling pathways were analyzed in the mES/EB-derived endothelial-like cells. Magnolol induced the generation of reactive oxygen species (ROS) by mitochondria, a process that was associated with the induction of apoptosis as determined by positive Annexin V staining and the activation of cleaved caspase-3. The involvement of ROS generation by magnolol was confirmed by treatment with an antioxidant, N-acetyl-cysteine (NAC). NAC inhibited the magnolol-mediated induction of ROS generation and suppression of PECAM expression. In addition, magnolol suppressed the activation of MAPKs (ERK, JNK and p38) and the PI3K/AKT/mTOR signaling pathway in mES/EB-derived endothelial-like cells. Taken together, these findings demonstrate for the first time that the anti-angiogenic activity of magnolol may be associated with ROS-mediated apoptosis and the suppression of the PI3K/AKT/mTOR signaling pathway in mES/EB-derived endothelial-like cells.</P>
김치가 노화촉진쥐 뇌의 유리기 생성 및 항산화효소 활성에 미치는 영향
김종현(Jong-Hyen Kim),류재두(Jae-Du Ryu),이한기(Han-Gi Lee),박정희(Jeng-Hee Park),문갑순(Gap-Soon Moon),최홍식(Hong-Sik Cheigh),송영옥(Yeong-Ok Song) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.1
본 연구는 김치가 노화와 직접적인 관련이 있는 유리기 생성 및 항산화 효소활성에 미치는 영향을 살펴보기 위하여 배추김치, 배추갓김치 그리고 갓김치를 식이중량의 5% 첨가하여 실험식이를 제조하고 이를 노화촉진쥐인 SAMP8에게 1년간 섭취시켰다. 총유리기, OH radical, H₂O₂ 농도 그리고 TBARS 농도 모두 가령에 따라 증가하였으며, 김치섭취시 유의적으로 감소되었다(p<0.05). 김치군에 있어서 생성된 유리기를 제거하기 위해 항산화계 효소인 SOD, catalase, GSHpx 그리고 GSH/GSSG는 모든 김치군에서 유의적으로 증가하였다(p<0.05). 따라서 김치섭취는 먼저 가령에 의해 생성되는 유리기의 생성은 억제시키면서, 둘째 이를 제거하기 위한 항산화계 효소 활성은 더욱 활성화시키므로써 항노화 기능을 발휘한다고 생각된다. 김치종류 중에서는 배추갓김치와 갓김치가 배추김치보다 유리기 생성을 억제하고, 항산화계 활성을 증진시킨 것으로 보아 이들의 항노화 효과가 클것으로 생각된다. This study was performed to investigate the effect of kimchi intake on antiaging characteristics in the brain of senescence-accelerated mouse (SAM) in terms of free radical production and anti-oxidative enzymes. Two hundreds twenty SAM (20 mice) were divided into four groups and fed kimchi diet for 12 months. Experimental groups were kimchi free AIN-76 diet (control) group, Korean cabbage kimchi diet (KCK)group, 30% mustard leaf added Korean cabbage kimchi diet (MKCK) group, and mustard leaf kimchi diet (MLK) group. Concentrations of total free radical, OH radical and H₂O₂ of control group increased up to 123%, 262% and 174% of initial value (p<0.05) after one year. Increase in free radical production in kimchi groups due to aging was decreased by kimchi feeding. Among kimchi groups, MKCK and MLK groups showed greater inhibiting effect against free radical production than KCK. The concentration of TBARS in the brain of control group also significantly increased up to 362% of initial value as aged (p<0.05) and production of TBARS in kimchi groups were decreased. When the activities of Cu,Zn-SOD, Mn-SOD, GSH-px and catalase of kimchi groups were compared to those of control at the same experimental period, anti-oxidative enzyme activities of kimchi groups were lower than those of control (p<0.05). But GSH/GSSG in kimchi groups were higher compared to control. In conclusion, decrease in free radical production and increase in anti-oxidative enzyme activities were observed from kimchi groups suggesting that kimchi might have important role on retarding aging. Among kimchi variety tested in this experiment, MKCK and MLK seem to have greater effect on inhibiting free radical production and increasing anti-oxidative enzyme activities than KCK.
Biological Activity of Recombinant Human Erythropoietin (EPO) In Vivo and In Vitro
Park Jong-Ju,Lee Hyen-Gi,Nam In-Suk,Park Hee-Ja,Kim Min-Su,Chung Yun-Hi,Naidansuren Purevjargal,Kang Hye-Young,Lee Poong-Yun,Park Jin-Gi,Seong Hwan-Hoo,Chang Won-Kyong,Kang Myung-Hwa 한국동물번식학회 2005 Reproductive & developmental biology Vol.29 No.2
The hematopoietic growth factor erythropoietin (EPO) is required for the maintenance, proliferation, and differentiation of the stem cells that produce erythrocytes. To analyse the biological activity of the recombinant human EPO (rec-hEPO), we have cloned the EPO cDNA and genomic DNA and produced rec-hEPO in the CHO cell lines. The growth and differentiation of EPO-dependent human leukemic cell line (F36E) were used to measure cytokine dependency and in vitro bioactivity of rec-hEPO. MIT assay values were increased by survival of F36E cells at 24h or 72h. The hematocrit and RBC values were increased by subcutaneous injection of 20 IU (in mice) and 100IU(in rats) rec-hEPO. Hematocrit values remarkably increased at 13.2% (in mice) and 12.2% (in rats). The pharmacokinetic behavior with injection of 6 IU of rec-hEPO remained detectable after 24 h in all mice tested. The highest peat appeared at 2h after injection. The long half-life of rec-hEPO is likely to confer clinical advantages by allowing less frequent dosing in patients treated for anemia. These data demonstratethat ree-hEPO produced in this study has a potent activity in vivo and in vitro. The results also suggest that biological activity of ree-hEPO could be remarkably enhanced by genetic engineering that affects the potential activity, including mutants with added oligosaccharide chain and designed to produce EPO-EPO fusion protein.