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Nguyen, Thi Hoa,Lee, Geun-Shik,Ji, Youn-Kyu,Choi, Kyung-Chul,Lee, Chang-Kyu,Jeung, Eui-Bae Elsevier Science Publishers 2005 Brain research Molecular brain research Vol.141 No.2
<P><B>Abstract</B></P><P>As a member of family of cytosolic calcium binding proteins, Calbindin-D9k (CaBP-9k) is expressed in female reproductive system and regulated by steroid hormones, estrogen (E2) and progesterone (P4), but its expression and role in pituitary gland have not been elucidated yet. Thus, in this study, we elucidated the expression of <I>CaBP-9k</I> mRNA and protein in pituitary gland of rats. During estrous cycle of rats, pituitary CaBP-9k level fluctuated, and its mRNA was highly elevated during an E2-dominant stage (proestrus and estrus), whereas its level disappeared at a P4-dominant stage (metestrus and diestrus). In parallel with <I>CaBP-9k</I> mRNA, an increased level of CaBP-9k protein was observed during proestrus and estrus, suggesting that pituitary CaBP-9k may be up-regulated by E2. In addition, spatial CaBP-9k expression was attested by immunohistochemistry. Pituitary CaBP-9k protein was localized in the cytoplasm of a specific cell type in the anterior lobe, and the positive cells were abundant at proestrus and estrus. The CaBP-9k-positive cells were mainly localized in the acidopils producing growth hormones and prolactin. To verify hormonal regulation of pituitary CaBP-9k in this tissue, immature rats were treated with a physiological dose of E2 in the absence or presence P4 for 3 days. In a time-dependent experiment, pituitary CaBP-9k protein was induced at 48 h after the final E2 injection. A significant increase in CaBP-9k protein was caused by E2, whereas P4 antagonized E2-stimulated CaBP-9k expression as similarly observed in the uterus. Taken together, these results indicated for the first time that pituitary CaBP-9k expression is regulated during estrous cycle, and its expression is mainly controlled by E2 and antagonized by P4, suggesting that pituitary CaBP-9k in female rats may involve in the central function of the reproduction system.</P>
Pil-nam Seong,Hoa Van Ba,Yoon-seok Kim,Sun-moon Kang,Soo-hyun Cho,Jin- Hyoung Kim,Beom-young Park,Geun-ho Kang,Sung-sil Moon 한국축산식품학회 2017 한국축산식품학회지 Vol.37 No.1
This effect of Monascus and Laccaic acid on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Eight treatments (T) of sausage such as T1 (12 ppm sodium nitrite), while T2, T3, T4, T5, T6 and T7 were formulated with different ratios of Monascus/Laccaic acid: 63/7.0, 108/12, 135/15, 59.5/10.5, 102/18 and 127.5/22.5 ppm, respectively. The batch formulated without nitrite or Monascus and laccaic acid was served as control (C). The control sausages had higher pH values compared to the treated ones at 3, 10 and 28 d storage (p<0.05). After 10 d storage, the pH values decreased in treated sausage samples (p<0.05). The T1 and T4 presented the lowest yellowness and lightness values, respectively over the storage period. The redness values were increased as increasing Monascus and Laccaic acid amounts (T2-T4, T5-T7). The addition of Monascus and Laccaic acid had significantly higher hardness and springiness values (p<0.05) compared with the control in 3, 19 or 28 d storage. The results indicated that the addition of Monascus and Laccaic acid could improve the redness of the products.
Seong, Pil Nam,Kang, Geun Ho,Park, Kuyng Mi,Cho, Soo Hyun,Kang, Sun Moon,Park, Beom Young,Moon, Sung Sil,Ba, Hoa Van Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.4
Though the edible bovine by-products are widely used for human consumption in most countries worldwide but the scientific information regarding the nutritional quality of these by-products is scarce. In the present study, the basic information regarding the yields, physicochemical and nutritional compositions of edible Hanwoo bovine by-products was studied. Our results showed that the yields, physicochemical and nutritional composition widely varied between the by-products examined. The highest pH values were found in rumen, reticulum, omasum and reproductive organ. Heart, liver, kidney and spleen had the lowest CIE $L^*$ values and highest CIE $a^*$ values. Liver had the highest vitamin A, B2 and niacin contents whereas the highest B1 and B5 contents were found in kidney. The highest Ca content was found in rumen, reticulum, omasum, head and leg while the highest Mn and Fe contents were found in rumen, omasum and spleen, respectively. Liver had the highest Cu content. Total essential amino acids (EAA)/amino acids (AA) ratios ranged between the by-products from 38.37% to 47.41%. Total polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 2.26% to 26.47%, and most by-products showed favorable PUFA/SFA ratios. It is concluded that most of by-products examined are good sources of essential nutrients and these data will be of great importance for promotion of consumption and utilization of beef by-products in future.
Seo, Hyun-Woo,Kang, Geun-Ho,Cho, Soo-Hyun,Ba, Hoa Van,Seong, Pil-Nam Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.5
This effect of replacing pork with corn starch, chicken breast and surimi on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Five treatments of sausage such as; T1 (10:0:0, %), T2 (10:5:0, %), T3 (10:10:5, %), T4 (10:15:10, %) and T5 (10:20:15, %) were prepared with replacement of pork with corn starch, chicken breast and surimi. The sausage made with pork meat served as control (C). The sausage in the control had higher moisture and fat contents, but lower protein content than the treatments (p<0.05). The sausages in the T2 and T5 had decreased pH values after 3 wk storage (p<0.05). The lightness value was lowest in the T3, while the yellowness values were lowest in the T5 during the storage. The TBARS (2-thiobarbituric acid reactive substance) values were lowest in the control in all storage times (p<0.05). However, the sausage in the control had higher VBN (volatile basic nitrogen) value than the treatments during the 1 wk storage (p<0.05). All treatments had significantly higher hardness, cohesiveness, springiness, gumminess and chewiness values (p<0.05) than the control. The results indicated that corn starch, chicken breast and surimi can used as a pork replacer, that it also improves the physicochemical and texture properties of pork sausages.
Seong, Pil Nam,Park, Kyoung Mi,Kang, Geun Ho,Cho, Soo Hyun,Park, Beom Young,Chae, Hyun Seok,Ba, Hoa Van Asian Australasian Association of Animal Productio 2016 Animal Bioscience Vol.29 No.1
The effects of retail cut type on chemical, quality and nutritional characteristics of horse meat were studied. Jeju female breed horses (n = 9) at 32-mo-old were slaughtered and the carcasses at 24 h post-mortem were fabricated into 10 retail cuts including: tender-loin, loin, strip-loin, shoulder-chuck-roll, shoulder-clod, top-round, outside-round, brisket, short-plate-brisket, and shank. The results revealed that all of parameters (chemical, meat quality and nutritional composition) examined significantly (p<0.05) differed between the cuts. The chemical composition range (minimum to maximum) of cuts was found as such: moisture 65.06% to 71.69%; protein 19.07% to 21.28%; collagen 1.40% to 2.45%; fat 2.56% to 12.14% and cholesterol 55.76 to 79.50 mg/100 g. Shoulder-chuck-roll had the highest pH and water-holding capacity, while top-round had the highest cooking loss. Shear force ranged between the cuts from $2.80kg/cm^2$ to $4.98kg/cm^2$. The Cu, Fe, and Zn contents ranged between the cuts from 1.52 mg/kg to 2.75 mg/kg, 21.25 mg/kg to 30.85 mg/kg, and 16.51 mg/kg to 40.42 mg/kg, respectively. Additionally, most of the cuts studied showed favorable polyunsaturated fatty acid/saturated fatty acid, n-3/n-6 and essential amino acid/non-essential amino acid ratios.
Highly Photoconductive CdS Thin Films Synthesized by Using Chemical Bath Deposition
Ch. Kiran Kumar,Nguyen Thi Quynh Hoa,윤순길,이지홍,Geun-Hong Kim,김의태 한국물리학회 2009 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.55 No.1
We report the effects of the concentration of a base (NH3) and a complexing agent (triehtylamine (TEA)) on the photoconductive characteristics and growth mechanism of CdS films synthesized by using the chemical bath deposition technique. Highly photoconductive CdS thin films were successfully grown on glass substrates at 80℃ under a sulfur-poor environment, i.e. a Cd to S molar ratio of 1/0.125. Photoluminescence studies showed that all CdS films we studied had a significant amount of sulfur vacancies and that those vacancy energy states were responsible for the high photoconductivity values. Both dark and photo sheet resistance values were lower when a higher NH3 volume or a lower TEA molarity solution was used. We report the effects of the concentration of a base (NH3) and a complexing agent (triehtylamine (TEA)) on the photoconductive characteristics and growth mechanism of CdS films synthesized by using the chemical bath deposition technique. Highly photoconductive CdS thin films were successfully grown on glass substrates at 80℃ under a sulfur-poor environment, i.e. a Cd to S molar ratio of 1/0.125. Photoluminescence studies showed that all CdS films we studied had a significant amount of sulfur vacancies and that those vacancy energy states were responsible for the high photoconductivity values. Both dark and photo sheet resistance values were lower when a higher NH3 volume or a lower TEA molarity solution was used.
Pil-Nam, Seong,Park, Kyoung-Mi,Kang, Geun-Ho,Cho, Soo-Hyun,Park, Beom-Young,Van-Ba, Hoa Elsevier 2015 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.62 No.1
<P><B>Abstract</B></P> <P>The effect of addition of shiitake levels (0, 0.4, 0.8 and 1.2%) on the quality traits such as physicochemical and microbial properties of frankfurter was studied during refrigerated storage, and its effect was also compared with those produced with 100?ppm NaNO<SUB>2</SUB>. Our results showed that the shiitake incorporation did not cause color and texture defects of frankfurters during storage. The TBARS values of frankfurters produced with shiitake were much lower than those of the control and NaNO<SUB>2</SUB> frankfurters in all storage days. Additionally, the addition of shiitake retarded the growth of aerobic bacteria during storage. Furthermore, the shiitake incorporation significantly (<I>P</I>?<?0.05) improved the sensory quality at day 1 storage; the higher flavor, taste and acceptability scores were given for the shiitake frankfurters than for the control and NaNO<SUB>2</SUB> frankfurters, probably due to its flavor enhancer and taste-active components. Finally, shiitake with its high bioactivity can be utilized to prevent lipid oxidation and microorganisms growth during storage and improve the sensory characteristics of frankfurters at day 1 storage. It is also suggested that the addition of shiitake powder to meat products is an alternative interesting way to instead of synthetic antioxidants or preservatives.</P> <P><B>Highlights</B></P> <P> <UL> <LI> The addition of the mushroom did not affect color and texture of frankfurters. </LI> <LI> The addition of Shiitake significantly inhibited lipid oxidation during storage. </LI> <LI> The addition of Shiitake significantly retarded the aerobic bacteria growth. </LI> <LI> Frankfurter made with 0.8% Shiitake had higher antioxidant effect than with NaNO<SUB>2.</SUB> </LI> <LI> The addition of mushroom improved flavor, taste and acceptability of frankfurters. </LI> </UL> </P>