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Xiang Mei Yan,김청효,이철규,손의동,조일환 대한약리학회 2010 The Korean Journal of Physiology & Pharmacology Vol.14 No.2
To investigate the intestinal absorption of a fibrinolytic and proteolytic lumbrokinase extracted from Eisenia andrei, we used rat everted gut sacs and an in situ closed-loop recirculation method. We extracted lumbrokinase from Eisenia andrei, and then raised polyclonal antibody against lumbrokinase. Fibrinolytic activity and proteolytic activity in the serosal side of rat everted gut sacs incubated with lumbrokinase showed dose- and time-dependent patterns. Immunological results obtained by western blotting serosal side solution using rat everted gut sacs method showed that lumbrokinase proteins between 33.6 and 54.7 kDa are absorbed mostly by the intestinal epithelium. Furthermore, MALDI- TOF mass spectrometric analysis of plasma fractions obtained by in situ recirculation method confirmed that lumbrokinase F1 is absorbed into blood. These results support the notion that lumbrokinase can be absorbed from mucosal lumen into blood by oral administration.
( Mei Xiang Gina Tan ),( Do Young Pyun ) 중앙대학교 학교체육연구소 2014 Asian Journal of Physical Education of Sport Scien Vol.4 No.-
Supportive sport facilities in universities are necessary to encourage students to be actively involved in sport. The purpose of this study was to investigate students’ perceived and expected service quality of sport facilities in universities and test the relations to satisfaction and subsequent behavioral intention. Results from the study revealed that while satisfaction played as partial mediators in the relationships between tangibles/reliability and intention, satisfaction was a full mediator in the relationship between assurance/empathy and intention.
Stabilization of Positive Switched Systems with Time-varying Delays under Asynchronous Switching
Mei Xiang,Zhengrong Xiang,Hamid Reza Karimi 제어·로봇·시스템학회 2014 International Journal of Control, Automation, and Vol.12 No.5
This paper investigates the state feedback stabilization problem for a class of positive switched systems with time-varying delays under asynchronous switching in the frameworks of continuous-time and discrete-time dynamics. The so-called asynchronous switching means that the switches between the candidate controllers and system modes are asynchronous. By constructing an appropriate co-positive type Lyapunov-Krasovskii functional and further allowing the functional to increase during the running time of active subsystems, sufficient conditions are provided to guarantee the exponential stability of the resulting closed-loop systems, and the corresponding controller gain matrices and ad-missible switching signals are presented. Finally, two illustrative examples are given to show the effec-tiveness of the proposed methods.
Xiang Mei Yan,Uy Dong Sohn,Min Jae Joo,Jae Chun Lim,Wan Kyun Whang,Sang Soo Sim,Chaeuk Im,Hak Rim Kim,Seok Yong Lee,In Kyeom Kim 대한약학회 2011 Archives of Pharmacal Research Vol.34 No.9
The mechanism of the protective effect of quercetin-3-O-β-D-glucuronopyranoside (QGC) from the leaves of Rumex aqauticus on indomethacin (IND, a representative NSAID)-induced gastric damage in rats was investigated. Pre-treatment with QGC significantly attenuated INDinduced gastric mucosal injury. An increase in myeloperoxidase (MPO) activity and expression of intercellular adhesion molecule (ICAM)-1 protein and mRNA expression of the pro-inflammatory cytokines tumor necrosis factor-α and interleukin-1β, as well as a decrease in gastric mucus secretion were detected in the gastric mucosa of IND-treated rats. QGC reversed the side effect of IND on MPO activity and mucus production. Furthermore, QGC pre-treatment notably decreased ICAM-1 protein and mRNA expression of the pro-inflammatory cytokines, suggesting that QGC protection from IND-induced damage is associated with increased gastric mucus secretion, inhibition of free radical production by activated neutrophils via ICAM-1, and pro-inflammatory cytokine downregulation.
장향매 ( Xiang Mei Zhang ),남은숙 ( Eun Sook Nam ),박신인 ( Shin In Park ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.1
This study investigates the preferences Chinese have of Korean Kimchi and improvements for Chinese market adaptation of Kimchi through a survey. The questionnaire was conducted on 298 Chinese(108 males, 190 females) residing in Weihai, Yantai and Qingdao in Shandong province. The questionnaire form was developed and used for self-administration. The collected data were analyzed by SAS package. Among the subjects, 88.9% had experienced eating Kimchi and 58.8% liked Kimchi. The preference of Kimchi was significantly higher among males, workers, persons who had visited Korea, and persons interested in Korea compared to females, university students, persons who hadn`t visited Korea, and persons with no interest in Korea. The reasons for liking Kimchi, in order of popularity, were for its `refreshing taste`(64.9%), `spicy taste`(57.7%), `chewy texture`(47.2%), and `sour taste`(35.1%). The reasons for disliking Kimchi were for its `smell`(l9.6%), `sour taste`(l6.2%), `salty taste`(14.3%), and `appearance`(8.7%). Of those surveyed, 97.6% had a positive opinion of Kimchi intake in the future. The intention of future consumption of Kimchi was significantly higher in females than males. The type of Kimchi wanted by Chinese was `less seasoning`(53.4%), `less spicy`(46.0%), `sweeter taste`(39.3%), `less salty`(37.2%), and `no fish-like smell`(35.6%). Improvements for increasing Chinese Kimchi consumption were `development of Kimchi according to Chinese preference`(81.2%), `improvement of sanitation`(73.5%), `decrease in the sale price of Kimchi`(72.8%), and `convenient place for the purchase of Kimchi`(63.8%).
Overexpressed Ostepontin-c as a Potential Biomarker for Esophageal Squamous Cell Carcinoma
Zhang, Mei-Xiang,Xu, Yi-Jun,Zhu, Ming-Chen,Yan, Feng Asian Pacific Journal of Cancer Prevention 2013 Asian Pacific journal of cancer prevention Vol.14 No.12
Background: The metastasis gene osteopontin (OPN) is subject to alternative splicing, which yields three messages, osteopontin-a, osteopontin-b and osteopontin-c. Osteopontin-c is selectively expressed in invasive, but not in noninvasive tumors. In the present study, we examined the expression of OPN-c in esophageal squamous cell carcinomas (ESCCs) and assessed its value as a diagnostic biomarker. Methods: OPN-c expression was assessed by immunohistochemistry in 63 ESCC samples and correlated with clinicopathologic factors. Expression was also examined in peripheral blood mononuclear cells (PBMCs) from 120 ESCC patients and 30 healthy subjects. The role of OPN-c mRNA as a tumor marker was investigated by receiver operating characteristic curve (ROC) analysis. Results: Immunohistochemistry showed that OPN-c was expressed in 30 of 63 cancer lesions (48%)and significantly associated with pathological T stage (P=0.038) and overall stage (P=0.023). Real time PCR showed that OPN-c mRNA was expressed at higher levels in the PBMCs of ESCC patients than in those of healthy subjects (P<0.0001) with a sensitivity as an ESCC biomarker of 86.7%. Conclusion: Our findings suggest that expression of OPN-c is significantly elevated in ESCCs and this upregulation could be a potential diagnostic marker.
중국 산동성 지역 성인의 한국 김치류에 대한 인식 조사
장향매 ( Xiang Mei Zhang ),남은숙 ( Eun Sook Nam ),박신인 ( Shin In Park ) 한국식생활문화학회 2008 韓國食生活文化學會誌 Vol.23 No.6
In this study, the preference for Korean Kimchi by Chinese people in Shandong Province was evaluated. Specifically, this study was conducted to aid in the introduction of Kimchi to China by providing information and developing local types designed to meet regional taste preferences. The subjects were comprised of 298 Chinese (male 108, female 190) residents of Weihai, Yantai and Qingdao, in Shandong province, China. The subjects were provided with a self administered questionnaire form designed to evaluate their views on Korean Kimchi. The collected data were then analyzed using the SAS software package. The results revealed that 95.3% of the respondents were aware of Korean Kimchi. In addition, 100% of the respondents who had visited Korea and 98.1% of the respondents who had an interest in Korea were aware of Kimchi. With regard to the origins of their interest in Kimchi, 26.8% of the subjects answered `through mass media`, while 23.9% reported that they learned about Kimchi `through friends`. Most subjects recognized Kimchi as a `Korean traditional food` (92.6%), a `delicious food` (53.2%), and a `fermented food` (38.0%). Baechu Kimchi was found to be the most well-known Kimchi, followed by Kkakdugi, Oi Kimchi, Yoelmu Kimchi and Nabak Kimchi. Additionally, 69.1% of the subjects knew how it was prepared, most of whom reported that they learned how Kimchi was prepared through `Korean movie and/or drama`. Moreover, 88.9% of the subjects had eaten Kimchi. Overall, 43.8% of the subjects reported that they ate Kimchi 1~2 times per month, while 32.1% reported that they ate Kimchi 1~2 time per year. The most common places that Kimchi was eaten were a `Korean restaurant` (67.6%) or with a `colleague` (32.8%). The primary reasons for not having eaten Kimchi were `no knowledge or dislike of Kimchi by family` (30.3%), `difficulty purchasing Kimchi` (21.2%), `high priced Kimchi` (21.2%), and `dislike the smell and shape of Kimchi` (12.1%).