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KIM, YOUNGHOON,OH, SANGNAM,AHN, EUN YOUNG,IMM, JEE-YOUNG,OH, SEJONG,PARK, SUNGSU,KIM, SAE HUN ational Association for Food Protection 2007 Journal of food protection Vol.70 No.2
<P>Many pathogenic bacteria, including Escherichia coli O157:H7, can control gene expression in a cell density-dependent manner by producing small signaling molecules (autoinducers) in a process known as quorum sensing. In this study, the effects of the autoinducer-2-like activity on the expression of proteins, including virulence factors, in E. coli O157:H7 were characterized by proteomic analysis. Compared with the control, E. coli O157:H7 strains in the presence of autoinducer-2-like activity exhibited elevated virulence by more rapidly forming cell aggregates on epithelial cells and rapidly killing the nematode Caenorhabditis elegans, the surrogate host. Two-dimensional gel electrophoresis revealed 18 proteins that were upregulated by autoinducer-2-like activity and 4 proteins that were down-regulated. These proteins were further characterized by matrix-assisted laser desorption-ionization time-of-flight mass spectrometry and are involved in the metabolic process, adaptation and protection, cell motility, secretion, envelope biogenesis, and protein translation. These results indicate that the newly identified proteins are associated with the control of virulence in E. coli O157:H7 and that these proteins can be potential targets for the development of antibiotics and other antimicrobial agents.</P>
ECBM(Extended Clause Bit Matrix)을 이용한 추론엔진 설계
오명륜(Myeongryoon Oh),오광진(Kwangjin Oh),전근환(Keunhwan Jeon),이양원(Yangweon Rhee),류근호(Keunho Ryu),김영훈(Younghoon Kim) 한국정보과학회 1997 한국정보과학회 학술발표논문집 Vol.24 No.1B
전문가시스템은 추론엔진, 지식베이스를 기반으로 사용목적에 맞게 구성된다. 전문가 시스템의 궁극적 목표는 인간의 사고 방식을 모방한 컴퓨터가 올바른 해를 도출시키도록 하는 것이다. 즉, 추론의 효율성이 전문가 시스템의 효율성을 좌우한다. 시스템이 어떠한 목적을 갖는가에 따라서, 지식표현 방법과 추론 방법 등이 결정된다. 최근 추론의 효율성을 극대화하기 위해 이용되고 있는 지식표현 및 추론 방법으로는 Rete, TREAT 등의 트리 표현을 사용하는 전향추론, 관계 리스트를 사용하는 직접추론 등이 있다. 본 논문에서는, 추론을 효율적으로 하기 위한 기본 방법 중, 지식표현을 보다 더 효과적으로 구축하는 방법을 택하였다. 기존의 지식 표현 방법을 살펴보고, 이를 기반으로 새로운 지식표현 방법인 ECBM(extended clause bit matrix)을 제안하고 이를 이용하여 전향추론, 후향추론이 가능한 추론엔진을 설계하였다.
Nam Su Oh,Kyeongmu Kim,Sangnam Oh,Younghoon Kim 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.5
In the current study, we first investigated a method for directly transforming lactose into galacto-oligosaccharides (GOS) for manufacturing low-lactose and GOSenriched skim milk (GSM) and then evaluated its prebiotic potential by inoculating five strains of Bifidobacterium spp. In addition, fermented GSM (FGSM) was prepared using a potentially probiotic Lactobacillus strain and its fermentation characteristics and antioxidant capacities were determined. We found that GOS in GSM were metabolized by all five Bifidobacterium strains after incubation and promoted their growth. The levels of antioxidant activities including radical scavenging activities and 3-hydroxy-3- methylglutaryl-CoA reductase inhibition rate in GSM were significantly increased by fermentation with the probiotic Lactobacillus strain. Moreover, thirty-nine featured peptides in FGSM was detected. In particular, six peptides derived from β-casein, two peptides originated from αs1-casein and κ-casein were newly identified, respectively. Our findings indicate that GSM can potentially be used as a prebiotic substrate and FGSM can potentially prevent oxidative stress during the production of synbiotic fermented milk in the food industry.
Oh, Nam Su,Lee, Ji Young,Kim, Younghoon Springer-Verlag 2016 Applied microbiology and biotechnology Vol.100 No.23
<P>In a previous study, the synbiotic combination of selected Lactobacillus gasseri strains and Cudrania tricuspidata leaf extract (CT) was shown to significantly improve the functionality of fermented milk, and the greatest synbiotic effect was exhibited with L. gasseri 505. The aim of the present study was to investigate the growth kinetics and fermentation metabolism of this specific synbiotic combination. Fermentation was carried out in synthetic media and milk with or without CT supplementation using L. gasseri 505. Whole genome sequencing and comparative genomics analyses were conducted to verify the novelty of strain. Titratable acidity, pH, microbial population, and organic acid production were measured during the fermentation period. The addition of CT accelerated the acidification rate, supporting the growth of L. gasseri 505, and the production of fermentation metabolites such as lactic acid and pyruvic acid also significantly increased during fermentation of both of CT-supplemented synthetic media and milk. In particular, the formic acid and propionic acid in CT were significantly utilized during fermentation of milk by L. gasseri 505. Moreover, the antioxidant capacity of CT-supplemented fermented milk increased due to the release of bioactive compounds until the exponential growth phase, after which the antioxidant activity declined due to degradation and loss of potency. Therefore, this study established that L. gasseri 505 efficiently utilized the CT-related nutrients during fermentation producing resulting metabolites with health-promoting effects, although it is necessary to control the fermentation time to obtain dairy products with optimum functionality.</P>
Oh, Nam Su,Joung, Jae Yeon,Lee, Ji Young,Kim, Sae Hun,Kim, Younghoon American Chemical Society 2016 Journal of agricultural and food chemistry Vol.64 No.39
<P>This study characterized the microbial diversity and chemical properties of Gouda cheese made by probiotics during ripening periods. Lactobacillus plantarum H4 (H4) and Lactobacillus fermentum H9 (H9), which demonstrate probiotic properties and bioactivity, were used as adjunct starter cultures. Gouda cheese made with H4 (GCP1) and H9 (GCP2) demonstrated the highest production of formic acid and propionic acid, respectively. Moreover, the bacterial diversity, including richness and evenness of nonstarter lactic acid bacteria (NSLAB), increased in probiotic cheeses. Specifically, Lactobacillus, Leuconostoc, and Streptococcaceae were present at higher concentrations in probiotic cheeses than in control Gouda cheese (GCC). The proportion of H4 in GCP1 increased and culminated at 1.76%, whereas H9 in GCP2 decreased during ripening. Peptide profiles were altered by the addition of probiotics and included various bioactive peptides. In particular, three peptide fragments are newly detected. Therefore, Gouda cheese could be used as an effective probiotic carrier for H4 and H9.</P>