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NF-κB와 MAPK억제를 통한 시호소간탕(柴胡疏肝湯)의 항염증효과
진효정,박상미,김예림,변성희,김상찬,Hyo Jeong Jin,Sang Mi Park,Ye Lim Kim,Sung Hui Byun,Sang Chan Kim 대한한의학방제학회 2023 大韓韓醫學方劑學會誌 Vol.31 No.2
Objectives : Sihosogan-tang (SST) is one of the traditional herbal formula and also one of the Korean medical insurance medicines. It commonly used in the treatment of hepatitis, chronic gastritis, intercostal neuralgia, pleurisy, and depression in East Asia. In the present study, we have demonstrated the anti-inflammatory effects of SST in macrophage cell line. Methods : To investigate mechanism of the anti-inflammatory effect of SST, we examined the productions of nitric oxide (NO) and pro-inflammatory cytokines, and the expressions of inducible NO synthase (iNOS), nuclear factor-κ B (NF-κB) and mitogen-activated protein kinase (MAPK) on RAW 264.7 cells activated by LPS. Results : SST significantly inhibited the expression of iNOS increased by LPS, and also significantly inhibited the production of NO. In addition, SST significantly inhibited pro-inflammatory cytokines such as TNF- α and interleukines. SST inhibited the expression of NF-κB and MAPK activation. Conclusions : These results suggest that SST ameliorates inflammatory response in LPS-activated RAW 264.7 cells through the inhibition of the NF-κB and MAPK pathway. Therefore, this study supplies objective evidence for the anti-inflammatory effect of SST.
미용실 종사자들이 두피관리 시술을 기피하는 요인 및 개선방안에 관한 연구
김순경 ( Soon Kyoung Kim ),진유리 ( Yu Ri Gin ),김혜숙 ( Hey Suk Kim ),장선엽 ( Sun Yeop Chang ) 대한미용학회(구 대한미용과학회) 2011 대한미용학회지 Vol.7 No.1
As customer`s interest in scalp care is on rise lately, the scalp care treatments show to be increasing not only at beauty shops but also various places such as scalp care center, hospitals and clinics and skin care shops. In the meantime, since the beauty shops do much more on hair-styling and service scalp care service as one of options, they showed the limitation to fail to satisfy the customers enough who want scalp care and have beginning alopecia and the specialty in scalp care of beauty shops became an issue. Therefore, the needs for scalp care as a special service in order to expand the customers with scalp care treatment of beauty shops. To do so, in addition to the recognition survey of the workers for scalp care factors, there is believed to be scalp care avoidance factors recognized by the workers, which led the expansion of scalp care customers to a failure despite of continued education and system at the beauty shop. the problem recognition at the workers avoidance factor of scalp care customers indicated work force lack. The worker`s recognition and the status of the scalp care are to be identified, whereby the purpose of the study was to increase revenue of the beauty shop from continued scalp care and enhance the customer loyalty by making scalp care service active with development of beauty shop`s differentiated care programs and various care manuals so as to meet customer needs as well as to suggest improvement methods of scalp care treatment.
교잡종 돼지에서 도체등급에 따른 돈육의 이화학적 특성 변화
진상근,김일석,송영민,허선진,하경희,김회윤,류현진,하지희,김병우,Jin Sang-Keun,Kim Il-Suk,Song Young-Min,Hur Sun-Jin,Hah Kyung-Hee,Kim Hoi-Yun,Lyou Hyun-Jee,Ha Ji-Hee,Kim Byeong-Woo 한국축산식품학회 2004 한국축산식품학회지 Vol.24 No.3
재래돼지 수컷과 랜드레이스 암컷을 교배하여 생산된 돼지 250두의 등급에 따른 돼지의 도체 특성과 돈육의 이화학적 특성을 비교한 결과는 다음과 같다. 생체중, 도체중, 지육율 및 등지방 두께는 E등급이 다른 네 등급에 비하여 유의적으로(P<0.05) 낮게 나타났다. 등급이 높을수록 가열 감량은 유의적으로(P<0.05) 많았으며, 수분 및 조지방 함량, PH 및 전단가는 등급간에 차이를 보이지 않았다. 육색 a*값은 C와D등급이 유의적으로 가장 높았으며, A등급이 유의적으로 가장 낮게 나타났으나 L*값과 b*값은 등급간에 차이를 보이지 않았다. 지방색 b*값은 A와 E 등급이 유의적으로 가장 높게 나타났으며, C 등급이 유의적으로(P<0.05) 가장 낮게 나타났으나 L*값과 a* 값은 등급간에 차이를 보이지 않았다. 가열육의 부착성과 씹힘성은 등급이 높을수록 유의적으로 (P<0.05)높게 나타났으나 경도, 응집성, 탄력성 및 파쇄성은 등급간에 차이를 보이지 않았다. 지방산조성은 등급이 높을 수록 palmitic산 함량이 유의적으로(P<0.05) 높고 불포화지방산/포화지방산 비율은 유의적으로(P<0.05) 낮게 나타났으며, 기타 다른 지방산들은 등급간에 유의적인 차이를 보이지 않았다. The objective of this study was to determine the changes of physico-chemical characteristics in crossbred pigs (Korean native breed ${\times}$ Landrace breed) by carcass grade. Research was conducted on 250 pigs divided into 5 carcass grade groups. Cooking loss have significantly (p<0.05) higher in higher carcass grade. However, water content, crude fat, pH and shear force have no difference. In meat color, a* was significantly (p<0.05) higher in C and D grade, whereas A grade was lower than those of others. L* and b* did not different among the carcass grades. In fat color, A and E grade were significantly (p<0.05) higher in b* and, C was lower than those of others. Adhesiveness and Gumminess of cooked meat were significantly (p<0.05) higher when carcass grade was higher. However hardness, cohesiveness, springiness and brittleness were not different among the carcass grades. Palmitic acid was significantly (p<0.05) higher in higher carcass grades and, saturated fatty acid/unsaturated fatty acid ratio was lower, whereas other fatty acids compositions had no difference among the carcass grades.
바람센서가 없는 무추력 비행체의 활공 시 대기속도 추정을 통한 유도성능 향상
김부민(Boo-Min Kim),진재현(Jaehyun Jin),박정호(Jeong-Ho Park),김병수(Byoung Soo Kim) 제어로봇시스템학회 2009 제어·로봇·시스템학회 논문지 Vol.15 No.1
As designing PID control on aircraft, we consider a gain scheduling on altitude and velocity. If pitot tube is not installed in the unpowered air vehicle, the control performance is reduced by the difference between ground speed and air speed with a wind considered. In this paper, a simple guidance controller (LOS: Line of Sight) and the wind estimator using Kalman filter are designed. And we minimize the wind effect through the estimator. Finally, we perform the 6-DOF nonlinear simulation with the wind model to verify the performance ofthe controller with the wind estimator.
진민주,김영성,김수환,김경화,이철우,구기태,김태일,설양조,구영,류인철,정종평,이용무,Jhin, Min-Ju,Kim, Young-Sung,Kim, Su-Hwan,Kim, Kyoung-Hwa,Lee, Chul-Woo,Koo, Ki-Tae,Kim, Tae-Il,Seol, Yang-Jo,Ku, Young,Rhyu, In-Chul,Chung, Chong-Pyoung 대한치주과학회 2009 Journal of Periodontal & Implant Science Vol.39 No.2
Purpose: The aim of this study was to evaluate the stemness of cells from canine dental tissues and bone marrow. Methods: Canine periodontal ligament stem cells (PDLSC), alveolar bone stem cells (ABSC) and bone marrow stem cells(BMSC) were isolated and cultured. Cell differentiations (osteogenic, adipogenic and chondrogenic) and surface antigens (CD146, STRO-1, CD44, CD90, CD45, CD34) were evaluated in vitro. The cells were transplanted into the subcutaneous space of nude mice to assess capacity for ectopic bone formation at 8 weeks after implantation. Results: PDLSC, ABSC and BMSC differentiated into osteoblasts, adipocytes and chondrocytes under defined condition. The cells expressed the mesenchymal stem cell markers differently. When transplanted into athymic nude mice, these three kinds of cells with hydroxyapatite /${\beta}$- tricalcium phosphate (HA/TCP) carrier showed ectopic bone formation. Conclusions: This study demonstrated that canine dental stem cells have stemness like bone marrow stem cells. Transplantation of these cells might be used as a therapeutic approach for dental stem cell-mediated periodontal tissue regeneration.
축산물 및 가공 : 물 및 에탄올 추출을 통해 제조된 홍삼 추출물의 첨가가 저장 중 가열 돈육패티의 툼질특성에 미치는 영향
김일석 ( Il Suk Kim ),양미라 ( Mi Ra Yang ),진상근 ( Sang Keun Jin ),박재홍 ( Jae Hong Park ),추교문 ( Gyo Moon Chu ),김재영 ( Jae Young Kim ),감석남 ( Suk Nam Kang ) 한국동물자원과학회(구 한국축산학회) 2013 한국축산학회지 Vol.55 No.5
The objective of this study was to investigate the effect of red ginseng extracted with water extract(WE) and 50% ethanol extract(EE) from white ginseng on cooked meat patties during storage. Different concentrations of extracts were examined (0.25%, 0.5%, and 1.%, respectively, dry base w/w). A significantly higher water holding capacity(WHC) was observed in samples supplemented with ≥0.5% WE(p<0.01); however, EE had no significant effect on the WHC of meat patties. Samples supplemented with ≥0.5% WE or EE showed a significantly higher redness(a*-value) compared to the control(p<0.01). The total plate counts(TPC) and 2-thiobarbituric acid-reactive substances (TBARS) of all treated samples were lower than those of the control. However, there were no significant differences in volatile basic nitrogen(VBN) values and sensory evaluation scores between the samples. These results suggest that red ginseng extract improves color and inhibits lipid oxidation and bacterial population at doses >0.25%, prolonging the shelf-life of meat products and acting as a natural colorant.