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사과의 樹齡·地域 및 部位에 따른 Peroxidase 同位酵素의 變動과 品種間 및 그 交雜苗間의 差異
鄭根玉,金暎來 충남대학교 농업과학연구소 1989 농업과학연구 Vol.16 No.1
Studies were carried out to compare from the viewpoint of peroxidase isoenzyme patterns by ages, locations and organs. In addition, the relationships among six cultivars peroxidase isoenzyme patterns were compared and the relationships between cultivars and their hybrids were examined. The results are summarized as follows. 1. The zymogram was not affected by the ages of 'Fuji' cultivar. 2. There was no locational difference in zymogram among Suwon, Taejon and Yesan in 'Fuji' and 'Tsugaru' cultivars. 3. Significant difference in isozyme patterns was found between stems and leaves in 'Fuji' and 'Tsugaru' cultivars. 4. There were some differences in zymogram among 'Ralls Genet', 'Fuji', 'Jonathan', 'Starking', 'Golden Delicous' and 'Tsugaru' cultivars. 5. Classification was made by the peroxidase isozyme development between cultivars and their hybrids. 1) The type showed both parent's isozyme pattern. 2) The type showed a loss of a part of parent's isozyme bands. 3) The type developed new isozymes which were not detected in parent plants.
Emerging Co-signaling Networks in T Cell Immune Regulation
정근옥,최인학 대한면역학회 2013 Immune Network Vol.13 No.5
Co-signaling molecules are surface glycoproteins that positively or negatively regulate the T cell response to antigen. Co-signaling ligands and receptors crosstalk between the surfaces of antigen-presenting cells (APCs) and T cells, and modulate the ultimate magnitude and quality of T cell receptor (TCR) signaling. In the past 10 years, the field of co-signaling research has been advanced by the understanding of underlying mechanisms of the immune modulation led by newly identified co-signaling molecules and the successful preclinical and clinical trials targeting co-inhibitory molecules called immune checkpoints in the treatment of autoimmune diseases and cancers. In this review, we briefly describe the characteristics of well-known B7 co-signaling family members regarding the expression, functions and therapeutic implications and to introduce newly identified B7 members such as B7-H5, B7-H6, and B7-H7.
소금이 마우스에서 고형암의 성장과 면역활성 및 지질과산화에 미치는 영향
정근옥,이강윤,이성갑,박건영 부산대학교 김치연구소 2002 김치의 과학과 기술 Vol.8 No.-
There are several types of salts, which are classified into raw salt (Chunil salt, CS), purified salt (PS) and processed salts (Gueun salt, Bamboo salt) in Korea. Gueun salt (Gs) is made by baking CS in the ceramic vessel at 800℃. Bamboo salt (BS) is produced by baking CS, bamboo and mud in an oven at 1,300℃. In this study, effects of these salts on tumor formation, NK (natural killer) cell activity and lipid peroxidation in kidney and heart were investigated in the sarcoma-180 cell transplanted mice. Sarcoma-180 cells were transplanted subcutaneously into the left groin of Balb/c mice. Then, various kinds of salt, including 1 time heat treated KCI mixed BS-A (CS : KCI =3:7)and B (CS : KCI = 5:5), supplemented diet at concentrations of 10% were fed for 21 days from 24 hours following transplantation. The body weight decreased when 10% salt added diet was fed to the sarcoma-180 cell treated Balb/c mice. The body weights of CS, PS and treated groups were lower than their initial weights (19 ~ 20 g). Spleen and liver index were lower in the mice administered PS and GS than sarcoma-180 cell treated control group. KCI mixed BS-A and B reduced the content of malondialdehyde (MDA) in the kidney and heart that increased by the injection of sarcoma-180 cells. The feeding of PS in the diet increased the levels of MDA in the kidney and heart of sarcoma-180 treated mice compared to the control group. These results exhibited that KCI mined BS could suppress.
정근옥,강갑석,박건영 부산대학교 김치연구소 2000 김치의 과학과 기술 Vol.6 No.-
The effects of raw anchovy, salted raw anchovy (20% salt+anchovy), 6- and 12-month fermented anchovy (20% salt added) on the N-methyl-N'-nitro-N-nitrosoguanidine (MNNG)-induced mutagenicities were evaluated using Salmonella assay and the SOS chromotest. The methanol extracts from raw, salted and the fermented anchovy (FA) sample increased the revertants of Salmonella typhimurium TA100 at the level of 0.125∼5 ㎎/plate in Ames test. The salted raw anchovy extract induced the largest number of the revertants. All the FA extracts had comutagenic effect on the MNNG. Twelve-month FA juice exerted the lowest comutagenic activity among the FA samples. The comutagenicity of 12-month FA was due to the synergistic effect of salt and histidine which teem in FA. Thus the Ames test using histidine requiring mutant, S. typhimurium, is not appropriate to determine the mutagenicity of FA which is rich in histidine. In SOS chromotest using E. coli, raw, salted and fermented anchovy extracts did not show any mutagenicity in the absence of MNNG. The raw and fermented anchovy samples blocked the SOS response of E. coli PQ37 induced by MNNG, while raw salted anchovy increased the SOS induction factor. Twelve-month FA juice showed higher antimutagenic effects than 6-month FA samples (both solid and liquid). The ripened (12month) FA along with raw anchovy in the SOS chromotest exhibited antimutagenic activity.