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( Min-jae Kang ),( Keun Ki Kim ),( Byoung Yil Son ),( Soo-wan Nam ),( Pyung-gyun Shin ),( Gun-do Kim ) 한국미생물 · 생명공학회 2016 Journal of microbiology and biotechnology Vol.26 No.11
Adipogenesis is one of the cellular processes and a highly controlled program. Nowadays, inhibition of adipogenesis has received attention as an effective way to regulate obesity. In the current study, we investigated the inhibition effect of a chloroform extract of Pleurotus eryngii var. ferulae `Beesan No. 2` (CEBT) on adipogenesis in 3T3-L1 murine preadipocytes. Pleurotus eryngii var. ferulae is one of many varieties of King oyster mushroom and has been reported to have various biological activities, including antitumor and anti-inflammation effects. Biological activities of `Beesan No. 2`, a new cultivar of Pleurotus eryngii var. ferulae, have not yet been reported. In this study, we found that CEBT suppressed adipogenesis in 3T3-L1 cells through inhibition of key adipogenic transcription factors, such as peroxisome proliferatoractivated receptor γ and CCAAT/enhancer binding protein α. Additionally, CEBT reduced the expression of the IRS/PI3K/Akt signaling pathway and its downstream factors, including mammalian target of rapamycin and p70S6 kinase, which stimulate adipogenesis. Furthermore, β-catenin, a suppressor of adipogenesis, was increased in CEBT-treated cells. These results indicate that Pleurotus eryngii var. ferulae `Beesan No. 2` effectively inhibited adipogenesis, so this mushroom has potential as an anti-obesity food and drug.
Effects of Carrageenan on the Gelatinization of Salt-Based Surimi Gels
Eom, Sung-Hwan,Kim, Jung-Ae,Son, Byoung-Yil,You, Dong Hyun,Han, Jeong Min,Oh, Jung-Hwan,Kim, Bong-Yeun,Kong, Chang-Suk The Korean Society of Fisheries and Aquatic Scienc 2013 Fisheries and Aquatic Sciences Vol.16 No.3
The influence of carrageenan addition on the gelatinization of salt-based surimi gels was investigated by measuring compressive properties and Hunter color scale values. Hydrocolloid kappa (${\kappa}$)-carrageenan at 0%, 0.2%, and 1.0% and NaCl (2% w/w), KCl (1.5% w/w), and a mixture of NaCl (2% w/w) and KCl (1.5% w/w), were added to Alaska pollock surimi. Gel compressive properties were assessed by measuring the breaking force and gel strength. The gelling property of ${\kappa}$-carrageenan-induced surimi gel was significantly increased by the incorporation of KCl rather than NaCl. The addition of ${\kappa}$-carrageenan increased the breaking force and gel strength of surimi gels. Gels with 1% ${\kappa}$-carrageenan and KCl had the highest breaking force and gel strength. The addition of ${\kappa}$-carrageenan caused an increase in the whiteness values of the surimi gels.
Original Article : Effects of Carrageenan on the Gelatinization of Salt-Based Surimi Gels
( Sung Hwan Eom ),( Jung Ae Kim ),( Byoung Yil Son ),( Dong Hyun You ),( Jeong Min Ilan ),( Jung Hwan Oh ),( Bong Yeun Kim ),( Chang Suk Kong ) 한국수산과학회(구 한국수산학회) 2013 Fisheries and Aquatic Sciences Vol.16 No.3
The influence of carrageenan addition on the gelatinization of salt-based surimi gels was investigated by measuring compressive properties and Hunter color scale values. Hydrocolloid kappa (κ)-carrageenan at 0%, 0.2%, and 1.0% and NaCl (2% w/w), KCl (1.5% w/w), and a mixture of NaCl (2% w/w) and KCl (1.5% w/w), were added to Alaska pollock surimi. Gel compressive properties were assessed by measuring the breaking force and gel strength. The gelling property of κ-carrageenan-induced surimi gel was significantly increased by the incorporation of KCl rather than NaCl. The addition of κ-carrageenan increased the breaking force and gel strength of surimi gels. Gels with 1% κ-carrageenan and KCl had the highest breaking force and gel strength. The addition of κ-carrageenan caused an increase in the whiteness values of the surimi gels.