피브린 Zymographic Gel에서 Bacillus amyloliquefaciens G-13으로부터 혈전용해효소의 생성에 영향을 미치는 물리화학적 요인들의 비교
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이현호 | - |
dc.contributor.author | 차민지 | - |
dc.contributor.author | 오계헌 | - |
dc.date.accessioned | 2021-08-11T08:40:35Z | - |
dc.date.available | 2021-08-11T08:40:35Z | - |
dc.date.issued | 2020 | - |
dc.identifier.issn | 1225-7117 | - |
dc.identifier.issn | 2288-8268 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/3396 | - |
dc.description.abstract | Our previous research demonstrated the characteristics and fibrinolytic activities of NaCl- and capsaicin-resistant bacterium Bacillus amyloliquefaciens G-13, isolated from mustard leaf kimchi [1]. In this study, we extended the work to the comparison of various physicochemical factors (e.g., temperature, pH, NaCl, capsaicin, metal ions, and inhibitors) influencing the production of fibrinolytic enzyme by strain G-13. Initially, a time course of the fibrinolytic activity of strain G-13 was measured by the fibrin plate assay, and after 84 hours of incubation, the maximum fibrinolytic activity was about 3.42 times that of plasmin used as the standard. Through a fibrin zymographic assay, four bands (23, 34, 45, and 67 kDa) of fibrinolytic enzyme from strain G-13 were compared in fibrin zymographic gels. The strain could grow and produce the fibrinolytic enzyme in the presence of NaCl (1-10%) or capsaicin (0-300 µg/mL), respectively. The optimum pH and temperature for the enzymatic activity were 8 and 35o C. In the study of the effects of metal ions on fibrinolytic activity, K+ , Ca2+, and Mg2+ ions increased the activity and maintained it overall, but Fe3+, Zn2+, Ba2+, and Hg2+ ions rapidly decreased the activity of the fibrinolytic enzyme. The enzyme was completely inhibited by phenylmethanesulfonyl fluroide (PMSF), suggesting that it was a serine protease. These results provide important clues for understanding the characteristics of fibrinolytic bacteria by confirming the effects of B. amyloliquefaciens G-13 on various physicochemical factors influencing the production of fibrinolytic enzymes through fibrin zymography | - |
dc.format.extent | 9 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국생물공학회 | - |
dc.title | 피브린 Zymographic Gel에서 Bacillus amyloliquefaciens G-13으로부터 혈전용해효소의 생성에 영향을 미치는 물리화학적 요인들의 비교 | - |
dc.title.alternative | Comparison of Physicochemical Factors Influencing the Production of Fibrinolytic Enzymes from Bacillus amyloliquefaciens G-13 in Fibrin Zymographic Gel | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.bibliographicCitation | Korean Society for Biotechnology and Bioengineering Journal, v.35, no.3, pp 199 - 207 | - |
dc.citation.title | Korean Society for Biotechnology and Bioengineering Journal | - |
dc.citation.volume | 35 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 199 | - |
dc.citation.endPage | 207 | - |
dc.identifier.kciid | ART002635384 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Bacillus amyloliqeufaciens G-13 | - |
dc.subject.keywordAuthor | fibrinolytic enzyme | - |
dc.subject.keywordAuthor | fibrin zymograpy | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(31538) 22, Soonchunhyang-ro, Asan-si, Chungcheongnam-do, Republic of Korea+82-41-530-1114
COPYRIGHT 2021 by SOONCHUNHYANG UNIVERSITY ALL RIGHTS RESERVED.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.