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김성미,이춘자 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.3
The "Jeungbosallimgyeongje" was literature reviewed about the manufacture of Korean sauces. Furthermore, in order to investigate the changes made by time period, other literatures, "Eumsigdimibang(1670s)", "Sallimgyeongje(1715)", "Gyuhapchongseo(1815)" and "Choson-mussangyorijebeop(1930)", were compared. The ingredients mentioned included soybeans, flour, barley, elm trees, red beans and blue beans, etc. In addition, the shapes and sizes of dried soybean paste brick were varied. "Manchojang", which designated the kind of hot pepper paste, appeared in this book for the first time. During its manufacturing process, it was characteristic to add dried bean paste, sea kelp and fish to produce a novel and higher quality product. From the above mentioned books, we found out that Koreans used only the soybeans and Chinese a mixture of buckwheat, flour and barley in addition to soybeans to make their traditional sauces. According to the "Gyuhapchongseo", there was a slight difference in ingredients to add for the manufacture of fish sauce, but the manufacturing methods and the one year period needed for maturing the ingredients were the same. However, in the "Chosonmussangsinsikyrijebop", fish sauce and meat sauce were classified separately and their manufacturing methods were different as well. In conclusion, the ingredients of used for the sauces recorded in "Jeungbosallimgyeongje" were various and at first hot pepper sauce made from "Manchojang" appeared and additionally red peppers were added to five kinds of Korean paste and red pepper powder were added to two kinds of Korean paste. The manufacturing method of the sauces changed according to time period, for example, only soybean has been used in Korean traditional sauces and other ingredients used as for Chinese ones eventually disappeared.
구멍갈파래 엽상체의 a 형광유도과정의 특성과 수은의 영향
김미경,강수경,이춘환,이진범,정익교 동의대학교 기초과학연구소 1995 基礎科學硏究論文集 Vol.5 No.1
The effects of mercury on the photosynthetic machinery of Ulva pertusa Kjellman were examined by measuring oxygen evolution, pigment contents, and fluorescence induction process. By increasing the concentration of added HgCl₂upto 0.6 ppm, oxygen evolution rate and pigment contents were decreased gradually. Chlorophyll α/b ratio was also decreased, suggesting that chlorophyll α was decreased (probable degraded) more rapidly than chlorophyll b by the treatment of mercury. Overall pattern of the fluorescence induction curve was very similar to that measured from terrestrial plant leaves. However, several characteristic differences observed: (1) fluorescence intensity decreased very rapidly after P(peak), (2) D(dip)-P increase was significantly reduced when measured 30 sec after a saturation pulse, and (3) Fmax was decreased when measured again 30 sec after a first measurement by using a saturation pulse. Due to the second and third characteristics, at least 30 min dark interval was required before starting an additional measurement using a sample. When the mercury concentration was increased, Fp (fluorescence intensity at P) was decreased gradually, but Fi(the intensity at inflection) did not increased. The decrease in Fp could be explained by the inhibition of mercury at a site near oxygen evolving complex. By the addition of 0.2 ppm HgCl₂, Fp was increased slightly without significant changes in ID pattern. This result suggests that the inhibition site of mercury at the electron transport chain on the reducing side of PSⅡ is not the Q_B or DCMU binding site. When the mercury concentration was increased, Fo was decreased slightly, but Fmax, (Fv)m/Fmax, qQ and qN was decreased significantly. By the addition of mercury more than 0.6 ppm, photosynthetic activities was almost completely blocked but pigment contents was stayed the same.
Change of Vibrio vulnificus Metalloprotease VvpE Production by Temperature and Salinity
Kim, Choon-Mee,Shin, Sung-Heui The Korean Society for Microbiology 2011 Journal of Bacteriology and Virology Vol.41 No.3
Vibrio vulnificus, a gram-negative halophilic marine bacterium and opportunistic pathogen, must withstand various environmental changes, especially the simultaneous change of temperature and salinity (SCTS) from $25^{\circ}C$/2.5% to $37^{\circ}C$/0.9% upon entering the human body. Previous studies have suggested that temperature and salinity may affect the production of metalloprotease VvpE via the LuxS-mediated autoinducer-2 quorum sensing system (AI-2-QSS). However, this hypothesis remains to be verified through coherent experiments. In this study, SCTS stimulated V. vulnificus growth with no increase in total growth levels. The SCTS-mediated prolongation of the stationary growth phase resulted in a significant increase in growth phase-dependent luxS and vvpE transcriptions; however, SCTS did not affect luxS or vvpE transcription levels during the exponential growth phase. SCTS also advanced extracellular VvpE production, which was consistent with vvpE transcription and V. vulnificus growth. SCTS-mediated modulation of vvpE expression was slightly attenuated but still observed in the background of a luxS mutation which seriously repressed vvpE expression. These results indicate that SCTS stimulates luxS and vvpE expression by stimulating V. vulnificus growth; however, the LuxS-mediated AI-2-QSS plays only a minor role, if any, in the SCTS-mediated modulation of vvpE expression.
Effect of Salinity, Temperature, and Glucose on the Production of Vibrio vulnificus Hemolysin
Kim, Hyun-Soo,Shin, Sung-Heui,Park, Hae-Ryoung,Lee, Shee-Eun,Kim, Choon-Mee,Kim, Soo-Young,Kim, Young-Ran,Lee, Hyun-Chul,Chung, Sun-Sik,Rhee, Joon-Haeng The Korean Society for Microbiology 2002 Journal of Bacteriology and Virology Vol.32 No.4
Among the exotoxins produced by V. vulnificus, hemolysin (HS) has been reported to be the most potent one. To investigate the factors up- or down-regulating HS production in the context of pathogenesis, we observed the effects of salinity or/and temperature shifting, glucose, and acidic pH on the production of HS by V. vulnificus C7184 strain in vitro. Significantly more HS was produced when V. vulnificus was cultured in 0.9% salinity and $37^{\circ}C$ than in 2.5% and $25^{\circ}C$. When the culture condition reflecting natural habitat of V. vulnificus (2.5% salinity and $25^{\circ}C$) was changed into that reflecting human body (0.9% salinity and $37^{\circ}C$), 2.5 fold or more HS was produced than in the V. vulnificus being cultured continuously in 0.9% NaCl at $37^{\circ}C$. This result suggests that V. vulnificus somehow recognizes the shifting in salinity and temperature and stimulate HS production. Glucose addition in the culture medium resulted in a dose-dependent decrease in the HS production. Glucose itself and acidic pH resulting from its metabolism both appeared to inhibit the HS production. Glucose in itself had more dominant role in suppressing the HS production than the lowered pH accompanying the metabolism of glucose. This result suggests that HS production is down-regulated in the presence of glucose and under environmental acidic pH.
Essential role of an adenylate cyclase in regulating <i>Vibrio vulnificus</i> virulence
Kim, Young Ran,Kim, Soo Young,Kim, Choon Mee,Lee, Shee Eun,Rhee, Joon Haeng Elsevier 2005 FEMS microbiology letters Vol.243 No.2
<P><B>Abstract</B></P><P><I>Vibrio vulnificus</I>, a halophilic estuarine bacterium, causes a fatal septicemia and necrotizing wound infection. To investigate the role of cAMP in <I>V. vulnificus</I> virulence regulation, an in-frame deletion mutant of the <I>cya</I> gene encoding adenylate cyclase was constructed. The <I>cya</I> null mutation resulted in a pleiotropic change of virulence phenotypes. The production of hemolysin and protease, the motility, and the cytotoxicity were decreased by the <I>cya</I> mutation. The defects in the <I>cya</I> mutant were functionally complemented <I>in trans</I> by a plasmid carrying the wild type <I>cya</I> allele. The <I>V. vulnificus cya</I> mutant exhibited a 100-fold increase in LD<SUB>50</SUB> to mice. The result indicates that cAMP plays an essential role in the global regulation of <I>V. vulnificus</I> virulence.</P>