Oral cancer has a high mortality rate, making early diagnosis crucial for effective treatment and prognosis. Unlike other cancers, oral cancer develops in the oral cavity, enabling direct contact between saliva and cancer cells. Therefore, saliva is a more useful diagnostic tool than serum or tissue. When DNA, RNA, or proteins produced by cancer cells enter the saliva, they can be easily detected as tumor markers. Therefore, salivary biomarkers can serve as a noninvasive alternative to serum- or tissue-based biomarkers. Early diagnosis is essential for increasing the treatment success rate, improving prognosis, and enhancing post-treatment recovery, ultimately improving the quality of life. Proteins are essential molecules involved in key processes, such as the development, growth, death, and metastasis of oral cancer. Recent advancements in molecular biology and salivary proteomics have enabled the detection and analysis of numerous proteins in saliva. Many of these protein molecules are currently the focus of extensive research. This article aims to review the potential of saliva as a diagnostic tool, techniques for detecting protein biomarkers, and salivary protein biomarkers for oral cancer diagnosis.

To utilize textured vegetable protein (TVP) instead of meat in kimchi stew, TVP of different sizes were added to kimchi stew under different cooking conditions. Canned Kimchi stew was prepared by adding processed TVP. Physicochemical quality characteristics and antioxidant activities of the broth, kimchi, and meat (or TVP) were measured. The pH and salinity did not show a significant difference between treatment groups in the broth or kimchi. However, the TVP treatment group showed higher pH and lower salinity than the control group. There was no significant difference in color between control group and TVP-treated groups. In terms of texture, the control group had the lowest hardness, gumminess, and chewiness, followed by TVP-1 and TVP-2 manufactured after pre-cooking, which showed lower hardness, gumminess, and chewiness. The smaller the size of the TVP, the lower the hardness, gumminess, and chewiness. Results of shear force were consistent with those of hardness. Contents of flavonoid and polyphenol compounds as antioxidant components did not increase or decrease with the addition of TVP. There were no significant differences in antioxidant activities among experimental groups.

This study optimized the gelling agent and rice protein ratio for developing elderly friendly jelly using a response surface methodology. Response surface analysis was conducted with a gelling agent (0.1, 0.2, and 0.3%) and rice protein (3, 6, and 9%) set as independent variables. Increasing the gelling agent and rice protein ratio raised the pH while lowering the total acidity. The sugar content decreased nonlinearly with a higher gelling agent ratio. The lightness (L) and yellowness (b) differed according to the addition ratios of each ingredient, and the hardness peaked at 0.3% gelling agent and 6% rice protein, but excessive rice protein addition led to a decrease in hardness. Response surface analysis indicated an optimal formulation of 0.16% gelling agent and 6.41% rice protein, with all response variables aligning within the predicted ranges, validating the model.

To utilize textured vegetable protein (TVP) in food manufacturing, TVP was soaked in salt solutions of different concentrations. Physicochemical quality characteristics of TVP were then measured. When TVP was soaked in a salt solution, the pH tended to increase compared to the control. However, the pH decreased after 18 hours of soaking. The salinity of the control decreased slightly from the initial value depending on the soaking time. The group treated with salt solution showed higher salinity than the control. Water absorption capacity of the control increased as the soaking time increased. However, water absorption capacity of the group treated with salt solution decreased as the concentration of salt solution increased. Lightness of the group treated with salt solution showed less change than the control during soaking. The redness increased as the concentration of salt solution increased. The yellowness increased compared to the control during soaking. Hardness, gumminess, and chewiness of the control decreased during soaking in water. The group treated with salt solution showed significantly higher hardness, gumminess, and chewiness as the concentration of the salt solution increased. However, adhesiveness, elasticity, and cohesiveness generally did not show significant differences among samples.

This study aimed to analyze crude protein, amino acid and bioactive changes in Phellinus linteus HN00K9 cultured oat. The crude protein content of P. linteus cultured oat (PCO) was 12.9%, which was higher than that of uncultured oats (UCO) as control at 11.26%. The total free amino acid contents of PCO and UCO were 11,4 mg/100 g and 9,686.205 mg/100 g, respectively. Glutamic acid accounted for 21% of the total amino acids of PCO, and the histidine content was increased by more than 51% in PCO compared to UCO. The total polyphenol content of PCO was 275 mg GAE/g, which was more than twice that of UCO (135 mg). The DPPH radical scavenging activity was 15.5% in PCO, which was more than five times that of UCO (3.5%). The β-glucan content of PCO was 12.5 g/100 g, which was more than five times that of UCO (3.2 g/100 g). Therefore, it is believed that PCO can be utilized as a material for various functional foods.

This study investigated the physical, thermal, rheological, and binding properties of faba bean protein concentrate (FBC) and FBC-anionic gum mixtures. The anionic gums used in this study were sodium alginate (NaA), low-methoxyl amidated pectin (LMA), l-carrageenan (lCA), and gellan gum (GLG). The study found that FBC successfully incorporated the minced textured vegetable protein (TVP), but the formed TVP block had a fragile and soft texture. The water absorption index decreased in FBC-NaA and FBC-LMA mixtures but increased in FBC-lCA and FBC-GLG mixtures. The water solubility index decreased by adding NaA, LMA, and lCA, excluding GLG, to FBC. Adding anionic gums to FBC decreased solubility, while the swelling power was reversed in FBC-anionic gum mixtures, except for the FBC-LMA mixture. The addition of anionic gums to FBC increased melting onset and peak temperatures compared to FBC. The G′ value of FBC and FBC-anionic gum mixtures increased with temperature, indicating their thermogelling characteristic. The hardness of hamburger patties prepared with minced TVP and FBC or FBC-anionic gum mixtures generally tended to increase upon reheating, refrigeration, and reheating after refrigeration. The study concluded that the FBC-anionic gum mixtures have significant potential for binding different types of TVPs, highlighting its practical application.

This study investigated the impact of hydrolyzed plant proteins on the physical, thermal, and rheological properties of rice flour (RF) for protein fortification for the elderly and general food systems. Faba bean protein concentrate and chickpea flour were first treated with polysaccharide hydrolyzed enzymes (control; CTFP and CTCF, respectively) and subsequentially with protease hydrolyzed enzymes (hydrolyzed protein material; HZFP and HZCF, respectively). The addition of CTFP and HZFP enhanced the swelling power of RF, whereas the CTCF and HZCF exhibited the opposite trends. Adding all controls and hydrolyzed protein materials to RF increased the solubility and gelatinization temperature and decreased the gelatinization enthalpy. The HZFP addition successfully developed the pasting viscosity of RF, whereas the others did not. The RF-HZFP mixture had a higher peak viscosity than RF but lower trough, breakdown, final, and setback viscosities. These findings suggest that the controls and hydrolyzed protein materials studied here could be used as sources for protein fortification of foods, particularly for the elderly, with minimal changes in textural and rheological characteristics, thereby contributing to the development of nutritious and palatable food products.

Ischemic stroke is a high mortality disease that causes irreversible damage. Chlorogenic acid is a polyphenolic substance with neuroprotective properties. Bcl-2 family proteins perform a critical role in apoptosis process. Bcl-2 and Bcl-xL are anti-apoptotic proteins that prevent cell death, and Bax and Bad are pro-apoptotic proteins that promote apoptosis. We investigated whether chlorogenic acid modulates Bcl-2 family proteins during focal cerebral ischemia. We made a rat model of ischemic stroke by performing middle cerebral artery occlusion (MCAO). Chlorogenic acid (30 mg/kg) or phosphate-buffered saline was treated via intraperitoneal injection 2 hr before MCAO. Neurological behavioral tests were performed 24 hr after MCAO damage and cortical tissues were collected. Reverse transcription-PCR, Western blot, and immunofluorescence staining were performed to observe changes in Bcl-2 family proteins expression. MCAO-damage induced neurobehavioral disorders and chlorogenic acid alleviate these deficits. Bcl-2 and Bcl-xL expressions were decreased and Bax and Bad expressions were increased in MCAO animals. However, chlorogenic acid treatment attenuated the decrease of Bcl-2 and Bcl-xL and the increase of Bad and Bax due to MCAO surgery. Moreover, chlorogenic acid treatment attenuated MCAO-induced upregulation of caspase-3. These findings suggest that chlorogenic acid exerts neuroprotective effects against MCAO damage by regulating Bcl-2 family proteins including Bcl-2, Bcl-xL, Bax, and Bad.

Supplementing feed components is becoming increasingly difficult for various reasons, including increased shipping costs, decreased capture efficiency, and global warming. For this reason, much research has been conducted globally to find alternative protein sources. The black soldier fly (BSF; Hermetia illucens) is an important feed item for nutritional accumulation and has environmental consequences. Few studies have been conducted to determine the nutritional level of the substrate, but most of these studies have involved modifying the substrate material. The aim of this study was to determine the ideal crude protein(CP) content of a substrate for BSF rearing. The experimental treatment was separated into three CP levels (low, 13.5%; medium, 20%; high, 26.5%) in the substrate. The results showed that the BSF weight (6.46%) and protein conversion ratio (1.13%) increased as the substrate CP level increased (p<0.05). In addition, protein (14.38%) and lipid (13.12%) yields were significantly increased (p<0.05). The BSF CP level increased as the substrate CP level increased (p<0.05). CP levels in the substrate upregulated the levels of certain fatty acids, essential amino acids, and non-essential amino acids (p<0.05). In conclusion, the potential values of BSF as feed were improved as the CP level of the substrate increased; However, no difference was found between medium and high CP levels in the rearing substrate. These results suggested that the substrate CP level should be at the medium level for optimal product quality. In conclusion, BSF quality is influenced by substrate nutrient levels, necessitating the development of specialized substrates for effective rearing.

Behavioral modulation by genetic changes garners a special attention nowadays as an effective means of revealing genetic function on the one hand and broadening the scope of in situ monitoring on the other hand. The cGMP-dependent protein kinase was treated to the western flower thrips, Frankliniella occidentalis. Automatic recognition techniques and computational methods were utilized to investigate behavioral changes across photo- and scoto-phases. Movement behaviors are objectively expressed according to parameter extraction and data structure visualization in different light phases. By comapring with the individuals without treatment, activities of treated thrips were changed including decrease in circadian rhythm. Usefulness of automatic monitoring of insect movement in different genetic strains is further discussed for providing useful information on monitoring and diagnosing natural and unntatural genetic disturbances.

The baculovirus expression system (BES) utilize the p10 or polyhedrin promoter, a very late promoter that exhibits strong transcriptional activity primarily at the end of viral infection, to produce useful recombinant proteins. The burst sequence of the very late promoter is essential for strong transcription, and VLF-1 is a transcription factor that binds specifically to the burst sequence, and it has been reported that it can regulate the amount and timing of expression of protein by the very late promoter. Recently, a VLF-1 constitutively expressing cell line was constructed to increase the production of the target protein, but the effect was minimal. In this study, to find the optimal VLF-1 expression conditions to increase target protein production efficiency, we controlled the expression of VLF-1 through various promoters and evaluated the target protein expression efficiency by the p10 promoter accordingly.

The yellow mealworm beetle, Tenebrio molitor L. (Coleoptera: Tenebrionidae), has long been used as a key study organism in many fundamental researches, including biochemistry, physiology, and behavior. Lifespan and reproduction are two of the most important components of fitness in all insects, but it remains largely unexplored how these two traits are influenced by macronutrient intake in this beetle. In this study, we used the nutritional geometry framework to analyze the complex and interactive effects of dietary protein and carbohydrate intake on lifespan and reproductive performance in T. molitor beetle. Lifespan and the number of eggs laid throughout the lifetime were quantified from more than 2,000 individual beetles provided with one of 35 chemically defined diets representing a full combination of seven protein-to-carbohydrate ratios (P:C= 0:1, 1:5, 1:2, 1:1, 2:1, 5:1, or 1:0) and five protein plus carbohydrate concentrations (P+C=25.2, 33.6, 42, 50.4, or 58.8 %, dry mass). All measures of lifespan and egg production were expressed highly at high caloric intake, but they differed in the optimal P:C ratio where traits peaked. While lifespan was the longest at a moderately carbohydrate-biased P:C ratio of 1:1.36, the rate of egg production was maximized at a protein-biased P:C ratio of 1.75:1, suggesting a possible nutrient-mediated trade-off between lifespan and daily reproductive efforts in T. molitor beetles. Lifetime egg production was maximized at a P:C ratio of 1.31:1, which was still protein-biased but lower than that maximized egg production rate. Reproductive lifespan was the longest at a P:C ratio of 1:1.06. When given a food choice, T. molitor beetles preferred a P:C ratio of 1:1, which is closest to the ratio that enables T. molitor beetles to stay reproductively active as long as possible.

단백질의 구조 예측은 생명 과학 및 의약학 분야의 핵심적인 연구 주제 중 하나로, 단백질의 기능 및 상호작용을 이해하기 위한 주요 정보를 제공할 수 있어 다양한 연구가 수행되고 있다. 이러한 연구의 일환으로 최근 Google DeepMind의 AlphaFold2가 등장하였으며, 단백질 구조 예측 성능을 대폭 향상시켜 CASP(Critical Assessment of Protein Structure Prediction)에서 뛰어난 평가점수를 받아 단백질 구조 예측 분야의 최신 기술을 크게 향상시켰다. 이러한 컴퓨터 기반의 단백질의 구조 예측 방법은, 고전적인 방법을 사용하여 직접 단백질 구조를 결정하는 방법 에 비해 매우 정확하고 빠르며 경제적인 비용으로 수행될 수 있어 단백질 구조 예측 및 생리학 연구를 수행하는 연구자들에게 유용한 방법론이 될 것으로 사료된다. 따라서 본 연구소에서는 곤충을 포함한 무척추 자생동물을 연구하는 연구자들을 위해 단백질 구조 예측을 수행할 수 있도록 64Core/128Threads의 CPU, 256GB의 RAM과 6장의 GeForce RTX 3090으로 이루어진 GPU(Graphical Processing Unit) 고성능 컴퓨터 시스템에 AlphaFold2 program을 구축하였다. 최근 인간을 대상으로 한 단백질 구조 예측 연구는 상당한 진전을 보이고 있지만, 곤충을 포함한 자연계의 동물을 대상으로 한 연구는 여전히 미비한 상황이다. 이러한 자생동물자원연구의 확대를 위해 본 연구소에서 구축한 GPU 시스템 및 생물정보학적 분석 방법이 많이 활용되어야 하며, 이를 위해서는 연구자들 의 협력과 참여가 필요하다.