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Intracellular interleukin (IL)-1 family cytokine processing enzyme
Areum Kwak,Youngmin Lee,Hyunwoo Kim,김수현 대한약학회 2016 Archives of Pharmacal Research Vol.39 No.11
The interleukin (IL)-1 family is the largest cytokine families, IL-1 family ligands exhibit two-stepregulation: transcriptional induction at the mRNA level andpost-translational modification at the protein level becauseof the lack of a hydrophobic signal sequence at theN-terminus. Various processing enzymes involved in theactivation of intracellular IL-1 family cytokines likelyprovide effective immune regulation to protect the hostfrom infections. In this review, we describe all eleven IL-1family ligand processing enzymes, mature ligand func-tions, and mode of receptor conformation. family of interleukins. Eleven members of the IL-1 familyof ligands are intracellular molecules, except a single iso-form of an IL-1 receptor antagonist (IL-1Ra; also known asIL-1RN), which contains a signal peptide at the N-terminusfor effective secretion. The inflammasome is a complex ofintracellular molecules that is responsible for the process-ing of IL-1b and IL-18, whereas the remaining IL-1 familymembers, including IL-1a, are processed in an inflamma-some caspase-1-independent pathway. Among the elevenmembers of the IL-1 family ligands, precursor IL-1a, IL-1b, and IL-33 have comparatively long pro-peptides ofapproximately 110 amino acid residues at the N-terminus. However, the other IL-1 members, except for IL-37 (alsoknown as IL-1F7), have relatively short propeptides withfewer than 40 amino acid residues at the N-terminus. Mostcytokines, including interferons and interleukins, possess ahydrophobic signal sequence for secretion. Therefore,soluble cytokines readily act on cell surface receptorsimmediately after their release from cells. Unlike other
Changes in pasting properties and free fatty acids of different brown rice cultivar during storage
Choi, Induck,Kwak, Jieun,Yoon, Mi-Ra,Chun, Areum,Choi, Dong-Soo The Korean Society of Food Preservation 2017 한국식품저장유통학회지 Vol.24 No.4
Paddy rice is typically stored during postharvest until rice grain is processed into brown rice and milled rice by hulling and milling procedure, respectively. Recently, instead of storing paddy rice, storage of brown rice has been in the spotlight because it is more convenient and economically feasible. Different brown rice cultivars with varying amylose contents including waxy rice, medium-waxy rice, and non-glutinous rice were stored in room temperature storage for four months, and the changes in grain qualities of brown rice were evaluated. Amylose content significantly affected pasting properties in which rice cultivar with higher amylose content showed longer pasting time and higher peak viscosity. Storage also affected pasting viscosities, showing an increase in peak viscosity, but a decrease in breakdown viscosity. The changes in pasting viscosity during storage could be an important starch property for aged brown rice utilization. Waxy brown rice showed the weakest aging property in terms of free fatty acids (FFA) accumulation, whereas non-glutinous rice was more substantial grain quality against aging. The FFA values of two months storage were not significantly different from the initial FFA contents, suggesting that brown rice stored in room temperature for two months could be feasible for direct consumption of brown rice.
Taste Sensing System을 이용한 밥맛 측정
곽지은 ( Jieun Kwak ),이점식 ( Jeom Sig Lee ),윤미라 ( Mi Ra Yoon ),천아름 ( Areum Chun ),이춘기 ( Choon Ki Lee ),김욱한 ( Wook Han Kim ) 한국국제농업개발학회 2015 韓國國際農業開發學會誌 Vol.27 No.2
This study was conducted to evaluate the taste of cooked rice with taste sensing system. TS-5000Z with a sensing unit were examined with 6 rice cultivars (Chucheong, Daecheong, Dasan, Gopum, Hanareum, and Samkwang) having different eating quality. The taste sensing system consists of artificial lipid membrane sensor probes of sourness, acidic bitterness, astringency, umami, saltiness, and sweetness (CA0, C00, AE1, AAE, CT0, and GL1, respectively). The 6 rice cultivars were categorized with 3 groups (good taste, moderate taste, bad taste) through sensory evaluation by trained panels. Taste sensing tests showed that the higher acceptability of taste sensory evaluation in bitterness, umami, and sweetness on cooked rice. Based on these results, taste sensing system could be applied to establishment of taste sensory evaluation for cooked rice cultivars.
곽지은 ( Jieun Kwak ),김미정 ( Mi Jung Kim ),박혜영 ( Hye-young Park ),심은영 ( Eun-yeong Sim ),천아름 ( Areum Chun ),최인덕 ( In Duck Choi ),오유근 ( You Geun Oh ),이춘기 ( Choon-ki Lee ),전용희 ( Yong-hee Jeon ),구본철 ( Bon Che 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.3
Purpose: This study investigated the quality characteristics of extruded rice noodles, by comparing the different particle size of the high-amylose rice cultivar (range, < 75 μm, 75∼150 μm, >150 μm). Methods: We analyzed the main physicochemical, hydration, and starch gelatinization properties of rice flours based on the particle size. Furthermore, the cooking quality and textural profiles of rice noodles were also compared by particle size. Results: The smaller particle size rice flour showed lower starch gelatinization temperature, but higher breakdown, peak, trough, final viscosity, and water hydration properties. In addition, the cooking loss rate and the cooked water turbidity of rice noodles were both significantly lower when smaller size rice flour was used. Conclusion: This study compares the quality characteristics of rice noodles according to the particle size of the high- amylose rice cultivar. Water absorption index, water solubility, and swelling power of rice flour showed a distinct negative correlation with the cooking loss rate of noodles.
Recurrent Erlotinib-Induced Interstitial Lung Disease on Non-Small Cell Lung Cancer
Park, Sang Don,Kim, Areum,Park, Jin-Seok,Shin, Chun Ho,Nam, Hae Sung,Kim, Lucia,Cho, Jae Wha,Ryu, Jeong Sun,Kwak, Seung Min The Korean Academy of Tuberculosis and Respiratory 2009 Tuberculosis and Respiratory Diseases Vol.67 No.5
Erlotinib ($Tarceva^{(R)}$) has been considered to be a new, promising oral chemotherapy agent for local advanced or metastatic non-small cell lung cancer (NSCLC). Erlotinib is regarded as relatively safe, but interstitial lung disease (ILD) related to erlotinib has been reported on an infrequent basis in Asia. We report an histologically confirmed case of recurrent erlotinib-induced ILD. Although, the patient was highly responsive to the first erlotinib treatment, the therapy was discontinued due to erlotinib-induced ILD. After intravenous high dose methylpredinisolone treatment, ILD was improved rapidly by radiologic studies, but the particular lung cancer re-emerged. We restarted the patient erlotinib on low-dose oral methylpredinisolone, resulting in a recurrence of erlotinib-induced ILD. Our case suggests that re-administration of erlotinib should be performed on a limited basis in patients that have developed ILD on previous use, even if a therapeutic effect can be estimated.
도정방법이 건식제분 쌀가루의 호화특성 및 저장 안정성에 미치는 영향
조영제 ( Youngje Jo ),천아름 ( Areum Chun ),심은영 ( Eun-yeong Sim ),박혜영 ( Hye-young Park ),곽지은 ( Ji-eun Kwak ),김미정 ( Mi-jung Kim ),이춘기 ( Choon-ki Lee ),전용희 ( Yong Hee Jeon ) 한국산업식품공학회 2021 산업 식품공학 Vol.25 No.1
본 연구에서는 연미공정의 유무가 쌀가루의 호화특성과 저장 안정성에 미치는 영향에 대해서 조사하였다. 연미공정을 거친 쌀가루는 수분함량이 약 9.80%로 연미공정을 거치지 않은 쌀가루에 비해 약 0.32% 높게 나타났으며, 조지방 함량은 0.62%로 연미공정을 거치지 않은 쌀가루에 비해 약 0.29% 낮게 나타났다. 연미공정은 쌀가루의 색도에 있어서 황색도에만 통계적으로 유의미한 영향을 미치는 것으로 확인되었다. RVA를 통한 호화특성을 비교해 보았을 때, 연미공정의 유무는 쌀가루의 호화특성에는 큰 영향은 없었지만, 노화촉진성, 열, 전단에 대한 저항성 등의 측면에서 향상되는 것으로 확인되었다. 그리고 지방산가의 변화를 통한 저장성을 확인해 본 결과 가공용 쌀가루인 한가루의 경우, 연미공정을 거치지 않은 쌀가루는 저온저장을 하여도 9개월이 되었을 때 식미권장기준을 초과하는 것으로 확인되었지만 연미공정을 거친 쌀가루는 저온저장 시 12개월이 지나도 식미권장기준 이하를 유지하는 것으로 확인되었다. 이 결과들을 바탕으로 연미공정을 거치고 제조된 쌀가루의 호화특성은 연미공정을 거치지 않은 쌀가루와 유사하지만 저장 안정성이 좋아지는 것을 확인할 수 있었다. 쌀가루 저장 시 연미공정의 유무보다 저장 온도가 더욱 중요한 요인임을 확인할 수 있었다. This study was carried out to investigate milling's effect on the pasting properties and storage stability of dry-milled rice flour. Rice flour's moisture content was increased from 9.48% to 9.80% after going through a rice polisher, and the crude fat content of rice flour was decreased from 0.91% to 0.62% after going through a rice polisher. In the color index of rice flour, the rice polisher was only affected by yellowness. The pasting properties were verified through RVA, and it was confirmed that the use of a rice polisher had no significant effect on the pasting properties. As a result of observing the changes in fatty acid value, it was ascertained that the storage period could be increased using the rice polisher. These results suggest that the rice polisher can increase the storage period without changing the pasting properties.
Changes in pasting properties and free fatty acids of different brown rice cultivar during storage
( Induck Choi ),( Jieun Kwak ),( Mi-ra Yoon ),( Areum Chun ),( Dong-soo Choi ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2017 한국식품저장유통학회지 Vol.24 No.4
Paddy rice is typically stored during postharvest until rice grain is processed into brown rice and milled rice by hulling and milling procedure, respectively. Recently, instead of storing paddy rice, storage of brown rice has been in the spotlight because it is more convenient and economically feasible. Different brown rice cultivars with varying amylose contents including waxy rice, medium-waxy rice, and non-glutinous rice were stored in room temperature storage for four months, and the changes in grain qualities of brown rice were evaluated. Amylose content significantly affected pasting properties in which rice cultivar with higher amylose content showed longer pasting time and higher peak viscosity. Storage also affected pasting viscosities, showing an increase in peak viscosity, but a decrease in breakdown viscosity. The changes in pasting viscosity during storage could be an important starch property for aged brown rice utilization. Waxy brown rice showed the weakest aging property in terms of free fatty acids (FFA) accumulation, whereas non-glutinous rice was more substantial grain quality against aging. The FFA values of two months storage were not significantly different from the initial FFA contents, suggesting that brown rice stored in room temperature for two months could be feasible for direct consumption of brown rice.