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유주현,공운영,김우연,손충홍,배종찬 한국농화학회 1981 Applied Biological Chemistry (Appl Biol Chem) Vol.24 No.2
Growth responses of Brevibadterium ammoniagenes BA 17-2, which had been obtained by the treatment of several mutagens in our previous report, were investigated to select the preliminary optimal concentrations of phosphate, Mg^(++), Mn^(++) and thiamine for the production of 5'-XMP aminase. In this experiment it was shown that the concentration of phosphate in the medium has an important effect on the growth of microorganism. Using the medium containing 0.2% of MgSO₄·7H₂O, 3㎎/ℓ of MnSO₄·H₂O, and 1㎎/ℓ of thiamine-HCl, the maximum cell mass was obtained at the concentration of 0.4% of KH₂PO₄ and KH₂PO₄, respectively. Above the concentration of these phosphates, cell growth was inhibited as the phosphate concentration increased to 1?0, but the inhibition was overcome by the addition of 1% of MgSO₄·7H₂O and 3㎎/ℓ of thiamine-HCl. The 5'-XMP aminase activity was also influenced by the concentration of phosphate, Mg^(++), Mn^(++), and thiamine. In addition, the optimal culture pH and temperature for the enzyme activity were found to be 6.8 and 32℃, respectively.
Homopolymer - tail 의 E . coli 형질 전환에 미치는 영향
이현환,공운영,현형환,유무영 한국유전학회 1986 Genes & Genomics Vol.8 No.3
Effect of parameters such as time, temperature and tail-length on the efficiency of tailing and transformation into E. coli strains using pBR322-SV40 DNA chimera formed via d(A)·d(T) or d(G)·d(C) homopolymer tailing were explored. The tail-length optimal for the construction was about 20 and 15 nucleotides in case of d(G) and d(C), respectively. The optimal temperature and time-length for tailing were 37℃ and 35min, respectively. The transformation efficiencies of recA^+ strains were slightly higher than those of recA^- strains when they were transformed with the DNA formed via homopolymer tailing. These facts indicated that some recA proteins may be involved in transformation step in E. coli.
Optimization of Homopolymer Tailing
이현환,공운영,배종찬 한국유전학회 1984 Genes & Genomics Vol.6 No.3
Homopolymer tailing is one of the earliest and still widely used method of constructing plasmid chimeras by hybridizing of complementary nucleotide tails synthesized enzymatically. Several parameters including time, temperature were explored to increase the tailing and transformation efficiency of various E. coli strains with pBR 322-SV 40 virus DNA chimera formed via d(A)·d(T) and d(G)·d(C) homopolymer tails. The adequate number of tail length for the chimera is about 20 and 40 in case of d(G), d(C) tailing respectively and 30 minute is sufficient for the tailing. The optimum temperature for the tailing and ligation with the tailed DNA were also studied. Now the transformation efficiency of various strains of E. coli is also under study with the tailed chimera DNA.
Namalva세포에 의한 사람림프구 인터페론의 대량생산
김현수,정현도,공운영,배종찬,유주현,이원영 대한바이러스학회 1984 Journal of Bacteriology and Virology Vol.14 No.1
Two established cell lines were selected to evaluate their responsiveness to human lymphoblastoid interferon produced by Sendai virus infected Namalva cells in vitro. These FL and Vero cells were inocualted with Vesiculostomatitis virus(VSV) and challenged by the interferon. The percent of inhibition of virus induced cytopathic effect(CPE) by the interferon were scored by examining the staining characteristics of the cells stained with 5% of crystal violet. It was tentatively concluded that there was no significant difference between two systems.
Purge & Trap 법에 의한 국내산 우유 중의 휘발성 향기성분 분석
전장영,김성한,곽병만,안장혁,공운영,Jun Jang-Young,Kim Sung-Han,Kwak Byung-Man,Ahn Jang-Hyuk,Kong Un-Young 한국축산식품학회 2005 한국축산식품학회지 Vol.25 No.1
국내산 원유 및 우유의 향기성분을 보다 신속하고 간단하게 분석하기 위하여 Purge & Trap 및 GC-MS에 의하여 분석할 수 있는 조건에 대하여 연구를 수행하였다. Purge & Trap에 최대한 취할 수 있는 우유시료의 용량인 30 mL를 취하여 2시간 동안 헬륨가스로 purging하여 Tenax Trap에 흡착시켜 농축시킨 우유의 향기성분들을 탈착 후 GC-MS로 분석한 결과 우유의 향기성분들로 보고 된 주요 향기 성분들을 검출해 낼 수 있었다. 실험에 사용된 경상도 지역의 국내산 원유에서는 acetaldehyde, ethanol, 2-propanone(acetone), dimethyl sulfide, isobutanal, 3-methyl 2-butanone, 2-butanone, 3-methyl butanal, pentanal, 3-hydroxy-2-butanone, methyl disulfide, hexanal 및 2종의 미지 성분 등 총 14종의 휘발성 향기 성분이 검출되었다. 이 원유를 탈취하여 얻은 우유에서 acetaldehyde, 2-propanone, hexanal 및 미지 성분 92(M/sup +/) 의 4종은 탈취전의 우유와 비교하여 그 양에 변화가 없었으나, ethanol, dimethyl sulfide, pentanal, 3-hydroxy-2-butanone 및 methyl disulfide 등의 향기 성분 6종은 완전히 제거되어서 검출되지 않았다. 또한, 3-methyl 2-butanone, 2-butanone, 3-methyl butanal 및 미지성분 81(M/sup +/)의 4종은 그 양이 현저히 감소하였다. Purge & Trap method was applied to perform more simple and rapid detection for analysis of volatile flavor compounds in milk. Maximal sampling of 30 mL milk for glass flask sparger was treated by He gas purging for 2 hours. Reported major volatile compounds were detected by GC-MS after 2 hours absorption and desorbed from Purge & Trap equipped with Tenax trap. Volatile flavor compounds were analyzed by Purge & Trap and GC-MS to investigate the changes of flavor components in milk between raw and deodorized milk. Fourteen volatile compounds including acetaldehyde, ethanol, 2-propanone, dimethyl sulfide, isobutanal, 3-methyl 2-butanone, 2-butanone, 3-methyl butanal, pentanal, 3-hydroxy-2-butanone, methyl disulfide, hexanal, and 2 others were detected. Six compounds such as ethanol, dimethyl sulfide, pentanal, 3-hydroxy-2-butanone, and methyl disulfide were completely eliminated after deodorization treatment. Four compounds such as 3-methyl 2-butanone, 2-butanone, 3-methyl butanal, and an unknown compound 81 (M/sup +/) were also decreased after raw milk was deodorized. The other four compounds such as acetaldehyde, 2-propanone, hexanal, and an unknown compound (M/sup +/) were not decreased.
김홍집,배종찬,황규인,공운영 한국농화학회 1979 Applied Biological Chemistry (Appl Biol Chem) Vol.22 No.4
RNA degrading bacteria were isolated from soil of Korea. One strain (no. JSC-114), having strong 5'-phosphodiesterase activity, was identified as belonging to the genus Streptomyces on the basis of taxonomic characteristics. The optimum conditions of 5'-phophosdiesterase production were found at 30℃ for 4 day in a medium containing 4.5% of soluble starch, 0.15% of peptone, 0.6% of yeast extract, 0.1% of MgSO₄·7H₂O, 0.01% of CaCl₂·2H₂O, 0.25% of KNO₃, and 0.5% of KH₂PO₄(pH 7.0). The maximum production rate of 5'-nucleotides from yeast RVA was 95% at 40-45℃ for 4hrs, and the products were identified as 5'-IMP, 5'-GMP, 5'-CMP and 5'-UMP(5.5 : 5.0 : 4.9 : 5.0).