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RISS 인기검색어
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- 저자 : 고하영(Ha-Young Koh) (검색결과 42 건)
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해수로부터 Urease 활성 Photobacterium sp. Strain HA-2 분리
고하영(Ha-Young Koh) 산업기술교육훈련학회 2020 산업기술연구논문지 (JITR) Vol.25 No.1
Urease catalyzes the hydrolysis of urea into ammonia and carbamate. The latter spontaneously decomposes into another ammonia molecule and carbonic acid. We isolated a urease-positive bacterium from seawater on the western coast of Gomso bay in Korea. Using biochemical, morphological, and 16S rRNA gene analyses, we identified the bacterium as a Photobacterium sp. and named it Photobacterium sp. strain HA-2. We observed that the Photobacterium sp. strain HA-2 showed a 2.0-fold difference in urease activity, when cultured in an LB medium containing 3% NaCl with or without 0.1% urea (0.1620 vs. 0.0820 μmol NH3min/mgprotein) In this study, we also cloned and sequenced a ca. 15-kb DNA fragment from the chromosome of Photobacterium sp. strain HA-2, containing the urease gene clusters. We found ten open reading frames (ORFs) and the GC-content (40.9%) showed almost a perfect resemblance to the total genome of Photobacterium damselae subsp. damselae (40%). The urease gene cluster consisted of seven genes, and its genetic organization and sequences resembled those found in Vibrio parahaemolyticus and Vibrio fischeri.
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고하영,박형우,강통삼,Koh, Ha-young,Park, Hyung-woo,Kang, Tong-Sam 한국식품연구원 1988 食品技術 Vol.1 No.1
The storage stabilities of philipines; bananas were investigated according to the storage pretreatments and packaging methods during 60 days storage at $13^{\circ}C$. The better storage stability was got in bananas packaged with $60\mum$ low density polyethlene(PE) film inside the carton box than those without inside pack. Radiation gave the adverse effects on effects on bananas was only 20 days. And Shelf-life of bananas in no inner pack was 20 days. Soluble solid content of bananas packaged with PE film was 17 Brix degree after 60 days storage, but that with no inner package was around 20 after 20 days. Color was below 3 in color chart after 60 days storage and hardness was rapidly decreased from 40 days in bananas packaged with PE film, but color was became to 3 color after 30 days and hardness was rapidly decreased after 20 days in bananas without inner package. rarcentage of deteriorated bananas were below 3% in PE films after 60 days strorage, but 100% after 40 days in bananas without inner package.
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고하영(Ha-Young Koh) 산업기술교육훈련학회 2009 산업기술연구논문지 (JITR) Vol.14 No.4
The gene aroF coding 3-deoxy-D-arabinoheptulose-7-phosphate synthetase, one of the regulatory enzymes of aromatic amino acids biosynthesis and the gene pheA coding chorismate mutasep-prephenate dehydrogenase were cloned into the down-stream of PR, PL promoter respectively. In this paper, PR promoter region is shortned 0.1 kb by eliminate the SD sequence which is affected structure gene expression by lowering of transcription efficiency. The constructed new plasmid, pSY15014 equally expressed DAHP synthetase in host cell, this result is not derived good results as expected the original intention at various temperature. But, host cell with new plasmid is showed that cell growth and phenylalanine production was higher than original plasmid. As this results, it is founded that the plasmid stability and phenylalanine production was constantly expressed in batch culture at same temperature in old one s and new plasmid and also necessary to clone the aroG gene into plasmid which is directly regulated and inhibited to DAHP synthetase to obtain the higher productivity.
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고하영(Ha-Young Koh) 산업기술교육훈련학회 2008 산업기술연구논문지 (JITR) Vol.12 No.4
The gene aroF coding 3-deoxy-D-arabinoheptulose-7-phosphate synthase, one of the regulatory enzymes of aromatic amino acids biosynthesis and the gene pheA coding chorismate mutase-p-prephenate dehydrogenase were cloned into the down-stream of PR, PL promoter respectively. In this paper, PR promoter was changed to PR-PL tandem promoter of bacteriophage lambda and controlled by a temperature sensitive repressor, cI857 so as to express the aro F gene region of down-stream. It was shown that the gene expression as well as phenylalanine production was regulated by temperature. As this results, phenylalanine productivity and gene expression showed better results than control at below than 40 °C
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유전자 재조합 대장균을 이용한 페닐알라닌 생산성 및 DAHP 합성효소의 활성도 검토
고하영(Ha Young Koh) 산업기술교육훈련학회 2013 산업기술연구논문지 (JITR) Vol.18 No.4
The production of aromatic amino acids were regulated by 3 initial regulatory enzymes thoses were 3-deoxy-D-arabinoheptulose-7-phosphate synthetases which codes by Phenylalanine, Tyrosine, Tryptophan and named aroG, aroF, aroH respectively. The plasmid, pSY160-14 including the aroG gene has newly constructed and is transferred to AT2471. DAHP synthetase activity with aroG gene in host cell was detected 22% higher compared to pSY130-14 at 37℃. As these results, it appears that the plasmid with aroG gene was considered directly regulated and inhibited to DAHP synthetase and also observed the Phenylalanine productivity and gene expression were detected 21%, 22% respectively better than control below 40℃.
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고하영(Ha-Young Koh),유익종(Ick-Jong Yu) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.7
닭고기를 가슴, 넓적다리, 다리의 3부위 살코기와 껍질을 포함한 날개 가식부를 취하여 일반성분과 콜레스테롤 함량을 분석하였으며, 가슴과 넓적다리는 지질, 아미노산 및 무기질 조성도 분석하여 쇠고기 및 돼지고기의 sirloin 부위와 비교하였다. 지방 함량은 가슴살이 1.2%에 불과하였고 넓적다리는 2.8%로 비교적 낮았으나 날개의 경우 껍질을 포함하였기 때문에 14.9%의 함량을 보였다. 단백질은 가슴이 22.9%로 가장 높았으며 넓적다리가 19.7%, 날개가 17.6%로 나타났다. 콜레스테롤은 껍질이 포함된 날개 부위에서 99.0 mg%로 가장 높게 나타났으며 넓적다리는 80.8 mg%로 나타났으나 가슴살에서는 56.7 mg%로 날개의 절반 수준에 해당하였다. 포화지방산의 함량은 닭고기가 31.6~32.9%로 쇠고기(40.8%)나 돼지고기(42.7%)에 비해 적었고, 불포화지방산은 67.1~68.4%로 돼지고기(57.3%)나 쇠고기(59.2%)에 비해서 가장 높은 것으로 나타났다. 단일불포화지방산은 50.1~51.8%로 쇠고기(55.3%)보다는 낮았으나 돼지고기(46.3%)보다는 높은 것으로 나타났다. 다중불포화지방산은 16.6~17.0%로 쇠고기의 3.9%, 돼지고기의 10.8%에 비해 가장 높은 것으로 나타났다. 필수지방산의 함량은 16.6~16.9%로 돼지고기에 비해 1.6배, 쇠고기에 비해서는 5배가량 높은 것으로 나타났다. 닭고기에서 가장 많은 아미노산은 글루탐산, 아스파르트산, 리신, 류신의 순서였다. 10종의 필수아미노산은 10,454~11,860 mg%였고, 총아미노산 중 필수아미노산의 함량은 42~44%로 돼지고기 및 쇠고기와 유사하였다. 무기질은 쇠고기, 돼지고기와 유사한 조성을 가지고 있었으며 단지 넓적다리 부위는 적색육에 가깝고 가슴 부위는 백색육이기 때문에 성분상의 차이가 다소 확인되었다. General composition and cholesterol contents of chicken 4 parts (breasts, thighs, legs without skin, and wings with skin) were analyzed. Fatty acids, amino acids, and mineral contents of breasts and thighs were also analyzed and compared with sirloin parts of beef and pork. Lipid contents of chicken parts (1.2% in breasts, 2.8% in thighs, and 14.9% in wings) were lower than those of beef and pork. Protein contents of chicken parts (22.9% in breasts, 19.7% in thighs, and 17.6% in wings) were higher than those of beef and pork. Cholesterol contents of chicken parts (99.0 mg% in wings, 80.8 mg% in thighs, and 56.7 mg% in breasts) were higher than those of beef and pork. However, saturated fatty acid contents of chicken (31.6∼32.9%) was lower than those of beef (40.8%) and pork (42.7%). In the meanwhile, unsaturated fatty acid contents of chicken (67.1∼68.4%) was higher than those of beef (59.2%) and pork (57.3%). Essential fatty acid contents of chicken (16.6∼16.9%) were 1.6 times as high as that of pork (10.4%) and 5 times as high as that of beef (3.9%). Major amino acids composition were glutamic acid, aspartic acid, lysine, and leucine. Ten essential amino acid contents were 11,860 mg% in breasts and 10,454 mg% in thighs, and the ratio of essential amino acids (41.7∼44.1%) was similar to those of pork and beef. Mineral contents of chicken were similar to those of pork and beef despites of slight different mineral contents in thighs and breasts.
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고하영(Ha-Young Koh),이현(Hyun Lee),양희천(Hee-Cheon Yang) 한국식품영양과학회 1993 한국식품영양과학회지 Vol.22 No.1
절임배추와 숙성된 김치의 동결저장 가능성을 조사하였다. 생배추의 조직은 급속침지동결이나 예비건조하면 완만공기동결이나 건조하지 않은 것에 비해 우수하였다. 절임배추는 생배추에 비해 동결손상이 적었고 급속동결이나 예비건조에 의해 조직이 개선되지 않아 조직특성은 숙성된 김치와 비슷하였다. 김치는 동결시 동결하지 않은 것에 비해 약간 질겼으나 전체적인 품질에서는 유의적인 차이를 보이지 않았다. 동결저장시 절임배추는 3개월후 약간의 핑크색을 띄었으나 김치는 6개월 저장동안 이런 현상이 나타나지 않았고 품질도 거의 변화가 없었다. The effect of frozen storage on some physicochemical and sensory quality of salted Chinese cabbage and Kimchi were investigated. The texture of the fresh Chinese cabbage was preserved better by emersion quick freezing or predrying than by air slow freezing or no predrying while no effect was measured on the salted Chinese cabbage. The salted cabbage had less frozen damages than the fresh one and had the similiar texture characteristics of the fermented Kimchi. The frozen Kimchi had the similiar overall quality to the unfrozen fermented Kimchi in spite of a little higher chewness values. The color of the salted Chinese cabbage was a little changed to pinkish after 3 months frozen storage but Kimchi was maintained the good quality after 6 months.
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