닭의 자궁과 질 접합부의 정자선내에 정자 저장

류재두,곽수동,Ryoo, Jae-doo,Kwak, Soo-dong 대한수의학회 1990 大韓獸醫學會誌 Vol.30 No.4

The present observations were focussed mainly on the morphological findings of the utero-vaginal(U-V) glands in normal laying domestic hens and the storage of cock spermatozoa in the U-V glands at various times after artificial insemination(AI). These domestic hens were assigned to three group of PMS-treated, GnRH-treated before last AI, and control group. The hens were sacrified at intervals of 1,3,7,12 and 19 days after AI. Histological sections of U-V junctions were prepared and the morphological structures of the U-V glands were observed and then were scored about the spermatozoa presence in the U-V gland. 1. The U-V glandular tubules were mostly unbranched with single columnar epithelium. Also these tubules were occassionally observed as one circular-rotated tubules or 2 to 3 branched convoluted tubules in special shapes. The numbers of the convoluted curves per tubule were $4.3{\pm}3.3$ and the ranges of convoluted curve number were straight to 16 curves. 2. The inside and outside diameters of the glandular tubules were $6.5{\pm}3.5{\mu}m$, and $35.2{\pm}4.7{\mu}m$, respectively, and the tubular lengths of the U-V glands were $219.3{\pm}115.7{\mu}m$. 3. Storaged spermatozoa in the U-V glands of all three group hens were intensively stained by hematoxylin, and packed in tight, longitudinally parallel bundles within the tubules. In addition, numbers of completely spermatozoa-filled glands were tend to increase or decrease in proportion to the numbers of partially spermatozoa-filled glands. Also U-V glands containing spermatozoa tend to be present collectively in the any zone of U-V junction. 4. In the control group, the numbers of glands containing spermatozoa in the hens at 1,3,7,12, and 19 days after AI were found to be 22.9, 33.3, 35.8, 8.6, and 0% respectively. 5. In the PMS-treated group, the numbers of glands containing spermatozoa in the hens at 1,3,7,12, and 19 days after AI were found to be 33.6, 29.7, 26.8, 8.2 and 0% respectively. 6. In the GnRH-treated group, the numbers of glands containing spermatozoa in the hens at 1,3,7,12, and 19 days after AI were found to be 19.7, 40.8, 20.4, and 0% respectively.

카드뮴 중독 흰쥐에 대한 Noninvasive Biomarker로서의 요중 Ascorbic Acid에 관한 연구

이용우,김용호,안승주,류재두 THE KOREAN SOCIETY FOR BIOMEDICAL LABORATORY SCIEN 1997 Journal of biomedical laboratory sciences Vol.3 No.2

본 연구는 카드뮴의 이용 및 환경오염의 증가로 일어날 수 있는 카드뮴 중독에 대한 새로운 생물학적 지표로서의 요중 ascorbic acid를 평가하기 위하여 실험적으로 중독시킨 Sprague-Dawley종의 흰쥐를 이용하여 요중 ascorbic acid측정, 신장의 조직병리학적 조사 및 생화학적 간 기능 검사를 실시하였다. 측정된 요중 ascorbic acid농도의 전 실험기간 (50일) 평균치는 실험군Ⅰ(카드뮴 100ppm)이 214.0㎎/dl, 실험군Ⅱ(카드뮴 200ppm)가 254.3㎎/dl로 대조군 9.0㎎/dl에 비해 각각 24배 및 28배의 증가를 보였다. 조직병리학적 소견으로는 신장의 근위 세뇨관에서 단백뇨의 원인으로 추정되는 호산성 초자양 물질이 관찰되어 신장의 손상이 있었고, 생화학적 분석에서 실험군Ⅰ에서 AST, ALT의 수치가 대조군의 143㎎/dl, 50㎎/dl에 비해 각각 199㎎/dl, 88㎎/dl, 실험군Ⅱ가 270㎎/dl,226㎎/dl로 나타나 간 기능의 손상이 있었음을 알 수 있었다. 이상의 결과로 실험동물이 카드뮴에 노출됨에 따라 그 아만성 독성으로서 간장 및 신장 기능의 손상이 있었고 또한 요중의 ascorbic acid가 현저하게 증가되어 요중 ascorbic acid가 실험동물의 카드뮴 노출에 대한 noninvasive진단 지표로서 활용될 수 있을 것으로 기대된다. This study was planned to evaluate the urinary ascorbic acid as a new bilolgical marker for the intoxication of cadmium, which could possibly be driven by its increased utilization and environmental pollution. In order to meet this goal, we have performed measurement of urinary ascorbic acid concentration, histopathological examination of the kidney, and biochemical test for the liver function using cadmium-intoxicated rats by oral administration. The average concentrations of urinary ascorbic acid in the CdCl₂-treated rats were 214.0㎎/dl for 100ppm group and 254.3㎎/dl for 200ppm group during experimental period of 50 days. These levels are 24 and 28 times higher than one in the control group (9.0㎎/dl), respectively. Ultrastructural study showed the eosinophilic hyaline cast and focal effacement, fusion in the renal tubules, as well as loss of foot processes on the glomerular epithelial cells. These results suggested that cadmium may be responsible for renal glomerular injury. The blood levels of AST, ALT and LDH in the treated groups (199 IU/I, 88 IU/I, 1190 U/I for the 100 ppm group and 270 IU/I, 226 IU/I, 760 U/I for the 200 ppm group) were higher than ones in the control group(143 IU/I, 50 IU/I, 334 U/I). These results indicated the cadmium induced the damage of liver function. In conclusion, the administration of cadmium showed a remarkable increase of urinary ascorbic acid with renal and hepatic damage. Therefore, it is expected that measurement of urinary ascorbic acid would be an powerful method as a noninvasive biomarker for cadmium intoxication.

닭의 자궁과 질 접합부의 정자선내에 정자 저장

곽수동,류재두 경상대학교 축산진흥연구소 1990 畜産振興硏究所報 Vol.17 No.1

김치가 청장년 및 노인의 유리기 생성 및 산화억제에 미치는 영향

김종현,류재두,송영옥 부산대학교 김치연구소 2002 김치의 과학과 기술 Vol.8 No.-

This study was performed to investigate the effect of kimchi intake on free radical and oxidative substance production in young adults and the elderly. Daily kimchi intake by people in their twenties (n = 93, 20 to 29 years old) and over sixty-five (n = 143, over 65 years old) in M city were surveyed and blood was drawn to analyze the free radicals in their plasma. The average amount of kimchi intake by the subjects was 115.8 ± 91.7 g. The amount of kimchi intake of those in their twenties (106.1 ± 80.6 g) was significantly lower than that of those over sixty-five (125.5 ± 102.9 g, p < 0.05). Concentrations of total free radicals and OH radicals were 27 and 33% greater respectively, in those over sixty-five than in those in their twenties, indicating that more free radicals were produced by the older group. The concentration of GSH was not signiacantly different in the two groups, but that of GSSG in the over sixty-five age group was 53% greater than in the twenties group, which resulted in a 35% reduction in GSH/GSSG in the elderly group. TBARS concentration in the over sixty-five group was 26% greater than that of the twenties group. In order to see the effect of kimchi intake on free radical production, subjects in same age group were divided into two sub groups-the mean over and the mean under groups-according to the average amount of kimchi intake, which was 115.8 g. The total free radicals, the OH radicals, the GSH, the GSSG, and the GSH/GSSG in the twenties group were not significantly different in the two kimchi intake groups. However, those in the over sixty-five group were significantly different. The concentration of total free radicals and OH radicals of the mean over group were 21 and 26% lower respectively, than those of the mean ova. group (p < 0.05). The GSH and GSH/GSSG of the mean ova. groups were higher by 8 and 12%, respectively. The correlation coefficient between the kimchi intake and the total free radicals was -0.1862 (p < 0.05) and that for GSH/GSSG was 0.1861 (p < 0.05). In conclusion, the production of free radicals and oxidative substances increased with age, and kimchi seemed to retard this phenomena.

김치가 노화촉진쥐 뇌의 유리기 생성 및 항산화효소 활성에 미치는 영향

김종현,류재두,이한기,박정희,문갑순,최홍식,송영옥 부산대학교 김치연구소 2002 김치의 과학과 기술 Vol.8 No.-

본 연구는 김치가 노화와 직접적인 관련이 있는 유리기 생성 및 항산화 효소활성에 미치는 영향을 살펴보기 위하여 배추김치, 배추갓김치 그리고 갓김치를 식이중량의 5% 첨가하여 실험식이를 제조하여 이를 노화촉진쥐인 SAMP8에게 1년간 섭취시켰다. 총유리기, OH radical, H_2O_2농도 그리고 TBARS 농도 모두 가령에 따라 증가하였으며, 김치섭취시 유의적으로 감소되었다(p<0.05), 김치군에 있어서 생성된 유리기를 제거하기 위해 항산화계 효소인 SOD, catalase, GSH-px 그리고 GSH/GSSG는 모든 김치군에서 유의적으로 증가 하였다(P<0.05). 따라서 김치섭취는 먼저 가령에 의해 생성되는 유리기의 생성은 억제시키면서, 둘째 이를 제거하기 위한 항산화계 효소 활성은 더욱 활성화시키므로써 항노화 기능을 발휘한다고 생각된다. 김치종류 중에서는 배추갓김치와 갓김치가 배추김치보다 유리기 생성을 억제하고, 항산화계 활성을 증진시킨 것으로 보아 이들의 항노화 효과가 클것으로 생각된다. This study was performed to investigate the effect of kimchi intake on antiaging characteristics in the brain of senescence-accelerated mouse (SAM) in terms of free radical production and anti-oxidative enzymes. Two hundreds twenty SAM (20 mice) were divided into four groups and fed kimchi diet for 12 months. Experimental groups were kimchi free AIN-76 diet (control) group, Korean cabbage kimchi diet (KCK)group, 30% mustard leaf added Korean cabbage kimchi diet (MKCK) group, and mustard leaf kimchi diet (MLK) group. Concentrations of total free radical, OH radical and H_2O_2 of control group increased up to 123%, 262% and 174% of initial value (p<0.05) after one year. Increase in free radical production in kimchi groups due to aging was decreased by kimchi feeding. Among kimchi groups. MKCK and MLK groups showed greater inhibiting effect against free radical production than KCK. The concentration of TBARS in the bruin of control group also significantly increased up to 362% of initial value as aged (p<0.05) and production of TBARS in kimchi groups were decreased. When the activities of Cu, Zn-SOD, Mn-SOD, GSH-px and catalase of kimchi groups were compared to those of control at the same experimental period, anti-oxidative enzyme activities of kimchi groups were lower than those of control (p<0.05). But GSH/GSSG in kimchi groups were higher compared to control. In conclusion, decrease in free radical production and increase in anti-oxidative enzyme activities were observed from kimchi groups suggesting that kimchi might have important role on retarding aging. Among kimchi variety tested in this experiment, MKCK and MLK seem to have greater effect on inhibiting free radical production and increasing anti-oxidative enzyme activities than KCK.

김치가 청장년 및 노인의 유리기 생성 및 산화억제에 미치는 영향

김종현,류재두,무산대학임상병리과 대한지역사회영양학회 2002 대한지역사회영양학회지 Vol.7 No.2

This study was performed to investigate the effect of kimchi intake on free radical and oxidative substance production in young adults and the elderly. Daily kimchi intake by people in their twenties (n = 93, 20 to 29 years old) and over sixty-five (n = 143, over 65 years old) in M city were surveyed and blood was drawn to analyze the free radicals in their plasma. The average amount of kimchi intake by the subjects was 115.8 $\pm$ 91.7 g. The amount of kimchi intake of those in their twenties (106.1 $\pm$ 80.6 g) was significantly lower than that of those over sixty-five (125.5 $\pm$ 102.9 g, p < 0.05). Concentrations of total free radicals and OH radicals were 27 and 33% greater respectively, in those over sixty-five than in those in their twenties, indicating that more free radicals were produced by the older group. The concentration of GSH was not signiacantly different in the two groups, but that of GSSG in the over sixty-five age group was 53% greater than in the twenties group, which resulted in a 35% reduction in GSH/GSSG in the elderly group. TBARS concentration in the over sixty-five group was 26% greater than that of the twenties group. In order to see the effect of kimchi intake on free radical production, subjects in same age group were divided into two sub groups-the mean over and the mean under groups-according to the average amount of kimchi intake, which was 115.8 g. The total free radicals, the OH radicals, the GSH, the GSSG, and the GSH/GSSG in the twenties group were not significantly different in the two kimchi intake groups. However, those in the over sixty-five group were significantly different. The concentration of total free radicals and OH radicals of the mean over group were 21 and 26% lower respectively, than those of the mean ova. group (p < 0.05). The GSH and GSH/GSSG of the mean ova. groups were higher by 8 and 12%, respectively. The correlation coefficient between the kimchi intake and the total free radicals was -0.1862 (p < 0.05) and that for GSH/GSSG was 0.1861 (p < 0.05). In conclusion, the production of free radicals and oxidative substances increased with age, and kimchi seemed to retard this phenomena.

랫드에서 조각자(주엽) 나무 추출물인 Gleditschia-saponin의 경구 2주 반복투여 독성시험

김충희,하대식,류재두,허정호,정명호,최영태,김곤섭,김종수 한국독성학회 2002 Toxicological Research Vol.18 No.3

The repeated toxicity of Gleditschia-saponin produced and provided by S.S. Bio-Rech Bench Co. was wvaluated in Sprague-Dawley rats. Gleditschia-saponin was administered to rats by oral route at dose levels of high (180 mg/kg/day), medium (90 mg/kg/day) and low (45 mg/kg/day) once a day for 14 days. Saline was administered to another group of rats as contraol. Each group was consisted of 5 male and female rats. There were no dose-related changes in clinical findings, food and water consumptions, organ weights, urine analysis, biochemical examination and hematological findings in all groups of animals treated with Gleditschia.- saponin, except body weights. Body weights in male and female rats were increased significantly ([<0.05) from day 4 to 14 in low, middle and high dose groups than control group. Bhdy weight in high dose group was increased higher than control or low, middle dose groups in day 14. Gross and histopathological findings revealed no evidence of specific toxicity to Gleditschia-saponin. Therefore, it was concluded that Gleditschia-saponin had no toxic or side effects in Sprague-Dawley rats in an repeated oral toxicity tests.

닭의 자궁과 질 접합부의 정자선에 관한 형태학적 연구

김종섭,곽수동,류재두 경상대학교 축산진흥연구소 1988 畜産振興硏究所報 Vol.15 No.1

김치가 노화촉진쥐 뇌의 유리기 생성 및 항산화효소 활성에 미치는 영향

김종현(Jong-Hyen Kim),류재두(Jae-Du Ryu),이한기(Han-Gi Lee),박정희(Jeng-Hee Park),문갑순(Gap-Soon Moon),최홍식(Hong-Sik Cheigh),송영옥(Yeong-Ok Song) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.1

본 연구는 김치가 노화와 직접적인 관련이 있는 유리기 생성 및 항산화 효소활성에 미치는 영향을 살펴보기 위하여 배추김치, 배추갓김치 그리고 갓김치를 식이중량의 5% 첨가하여 실험식이를 제조하고 이를 노화촉진쥐인 SAMP8에게 1년간 섭취시켰다. 총유리기, OH radical, H₂O₂ 농도 그리고 TBARS 농도 모두 가령에 따라 증가하였으며, 김치섭취시 유의적으로 감소되었다(p<0.05). 김치군에 있어서 생성된 유리기를 제거하기 위해 항산화계 효소인 SOD, catalase, GSHpx 그리고 GSH/GSSG는 모든 김치군에서 유의적으로 증가하였다(p<0.05). 따라서 김치섭취는 먼저 가령에 의해 생성되는 유리기의 생성은 억제시키면서, 둘째 이를 제거하기 위한 항산화계 효소 활성은 더욱 활성화시키므로써 항노화 기능을 발휘한다고 생각된다. 김치종류 중에서는 배추갓김치와 갓김치가 배추김치보다 유리기 생성을 억제하고, 항산화계 활성을 증진시킨 것으로 보아 이들의 항노화 효과가 클것으로 생각된다. This study was performed to investigate the effect of kimchi intake on antiaging characteristics in the brain of senescence-accelerated mouse (SAM) in terms of free radical production and anti-oxidative enzymes. Two hundreds twenty SAM (20 mice) were divided into four groups and fed kimchi diet for 12 months. Experimental groups were kimchi free AIN-76 diet (control) group, Korean cabbage kimchi diet (KCK)group, 30% mustard leaf added Korean cabbage kimchi diet (MKCK) group, and mustard leaf kimchi diet (MLK) group. Concentrations of total free radical, OH radical and H₂O₂ of control group increased up to 123%, 262% and 174% of initial value (p<0.05) after one year. Increase in free radical production in kimchi groups due to aging was decreased by kimchi feeding. Among kimchi groups, MKCK and MLK groups showed greater inhibiting effect against free radical production than KCK. The concentration of TBARS in the brain of control group also significantly increased up to 362% of initial value as aged (p<0.05) and production of TBARS in kimchi groups were decreased. When the activities of Cu,Zn-SOD, Mn-SOD, GSH-px and catalase of kimchi groups were compared to those of control at the same experimental period, anti-oxidative enzyme activities of kimchi groups were lower than those of control (p<0.05). But GSH/GSSG in kimchi groups were higher compared to control. In conclusion, decrease in free radical production and increase in anti-oxidative enzyme activities were observed from kimchi groups suggesting that kimchi might have important role on retarding aging. Among kimchi variety tested in this experiment, MKCK and MLK seem to have greater effect on inhibiting free radical production and increasing anti-oxidative enzyme activities than KCK.

경남지역 주민의 김치 섭취 실태조사(II) : 판매용 김치에 대한 선호도 및 의식조사

김종현,박우포,김정석,박정희,류재두,이한기,송영옥 부산대학교 김치연구소 2000 김치의 과학과 기술 Vol.6 No.-

A survey on the preferences and notion about kimchi and kimchi products was conducted from july to october, 1999 to investigate basic information for increasing the consumption of kimchi for sale. 1,241 subjects of women and men aged 10 to 60 in Kyung-nam area participated in this survey. Most of the subjects made kimchi by themselves at home but this rate of making kimchi at home became lower than past, so increment of consumption of kimchi for sale will be expected in the future. When the people buy kimchi, they considered taste first, and then hygiene, nutrition in order. When they purchse kimchi, more men (69.1%) than women(56%) considered taste, but more women(36.1%) than men(20.6%)considered hygiene first. Subjects aged 30 or older groups considered more the hygiene of kimchi than the subjects of 10-20 age groups did.(p<0.05) And people of household income over 3 million wons considered more hygiene than people of below 1 million wons income group did. People liked manufactured kimchi the packed with whole or partly transparent material in order to observe the contents. (p<O. 05) They liked better kimchi- packed with bottle(46.1%) and vinyl(39.6%) than plastic(14.3%) and this tendency was more in the subjects of women(49.8%) and over 30 age groups.(p<0.05) They prefered 200∼500g packing unit of kimchi whether the family size were big or small. Among the processed kimchi products, men liked better a rice covered up with kimchi, a pot stew with kimchi or a soup with kimch, On the other hand, women liked better a dumplings with kimchi, a grilled food with kimchi, a pizza with kimchi.(p<0.05) Subjects aged 10 to 20 years old liked all kinds of kimchi products, but people aged 40 or older disliked them.(p<0.001)