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황혜정,김태랑,윤광로 中央大學校 食糧資源硏究所 1999 食糧資源硏究所 論文集 Vol.18 No.1
The mineral contents were analyzed for Kimchi by atomic absorption spectrometer and spectrophotometry. The Na contents of tested commercial Kimchi ranged 16118.95~28633.97ppm, Ca 582.87~736.85ppm, K 1305.88~ 2395.91ppm, P 360.11~398.73ppm, Mg 114.50~175.69ppm, and Fe 14.63~19.05ppm. The mineral contents of laboratory produced Kimchi were Na 16550.87ppm, Ca 655ppm, K 1015.34ppm, P 359.88ppm, Mg 115.17ppm, and Fe 16.22ppm, respectively. Comparing mineral contents of Kimchi, Na, Ca and K contents were higher than P, Mg and Fe contents. Among the mineral content of Kimchi, Na was the major element.
Tae-Jun Kwon,Da-Sol Lee,Md. Enamul Haque,Rang-Woon Park,Byungheon Lee,Dongkyu Kim,Yong-Hyun Jeon,Kil-Soo Kim,Sang Kyoon Kim 한국실험동물학회 2021 한국실험동물학회 학술발표대회 논문집 Vol.2021 No.7
The development of reliable methods to diagnose acute kidney injury is essential to allow the adoption of early therapeutic interventions and evaluate their effectiveness. Based on the fact that kidney injury molecule-1 (KIM-1) expression levels in kidneys are markedly upregulated early after a damage event, here we developed a noninvasive KIM- 1-based molecular imaging technique to detect kidney injury. First, we took advantage of a phage-display platform to select small peptides demonstrating a specific high binding affinity to KIM-1. The promising candidate was conjugated with fluorescent probes, and its imaging potential was validated in vitro and in vivo. This peptide, with the sequence CNRRRA, not only showed a high imaging potential in vitro, allowing a strong detection of KIM-1 expressing cells by microscopy and flow cytometry but also generated a strong kidney-specific signal in live-imaging in vivo experiments in the context of a drug-induced kidney-injury mouse model. Our data overall suggest that the CNRRRA peptide is a promising probe to use in the context of in vivo imaging for the detection of KIM-1 overexpression in damaged kidneys.
Tae Rang Kim,Su Un Kim,Young Shin,Ji Young Kim,Sang Me Lee,Jung Hun Kim 한국식품영양과학회 2013 Preventive Nutrition and Food Science Vol.18 No.4
In this study, the quick HPLC-MS/MS method for the simultaneous separation of 2-acetyl-4(5)-tetrahydroxybuthylimidazole (THI) and 4-(5)-methylimidazole (4-MI) in alkaline medium was used for caramel color and processed foods in Korea. After a simple sample pretreatment, 51 4-MI-labeled samples were positive for 4-MI and 2 also contained THI. The concentration of 4-MI was 260.5∼24,499.3 μg/kg in caramel color, less than LOD∼1,712.5 μg/kg in sauce, 1,242.3, 5,972.2 μg/kg in balsamic vinegar, 2,118.3∼5,802.4 μg/kg in complex seasoning, 82.7∼5,110.6 μg/kg in curry, and 29.9∼464.4 μg/kg in soft drinks. The recovery rate of 4-MI was 97.1∼111.0% in sauce and 81.9∼110.0% in powder and that of THI was 83.6∼106.4% in sauce and 61.2∼99.4% in powder. Our results concluded a safe amount of 4-MI and THI compared to the limit of Korea additive code but the processed foods do not have a limit of caramel color and 4-MI in Korea. Therefore, research and monitoring of 4-MI and THI is needed for processed foods in Korea.