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류아름,홍정선,김성수,최정희,최윤상,최희돈 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.2
Purpose: This study examined the nutritional components and pigment characteristics of three red, yellow, and black colored cherry tomatoes. Methods: The nutritional components and pigment characteristics of red, yellow, and black colored cherry tomatoes were investigated based on color, proximate composition, free amino acid, free sugar, organic acid, ascorbic acid, and carotenoid content. Results: The free amino acid content of all colored cherry tomatoes was very rich in glutamic acid and there was no significant difference among them. The organic acid with the highest content was citric acid and the major mineral component was potassium. Among the three colored cherry tomatoes, the yellow cherry tomato had the highest citric acid content. The major free sugars were fructose and glucose. β-Carotene analysis revealed the red and black cherry tomato to have a similar content. The highest level of lycopene was detected in the red cherry tomato, but none was detected in the yellow cherry tomato. Conclusion: As a result, there was a difference in the composition of cherry tomatoes according to pigment. Therefore, red cherry tomatoes can be used as the main source of lycopene because of its health-promoting property.
Klebsiella sp. DA71-1/pLYJ의 난용성 인산염 가용화 특성
류아름,이진우,이용석,이상철,정수열,최용락,Ryu, Ah-Reum,Lee, Jin-Woo,Lee, Yong-Seok,Lee, Sang-Cheol,Chung, Soo-Yeol,Choi, Yong-Lark 한국생명과학회 2006 생명과학회지 Vol.16 No.4
To develop high efficiency biofertilizer solubilizing insoluble phosphates, lactate dehydrogenase (ldh) gene was isolated from Staphylococcus sp. LJ2. Genetic constructions were carried out using the pGEM-T-easy vector and pHSG398. Recombinant DNA plasmids containing the ldh gene were transferred to Klebsiella sp. DA71-1 by electroporation. The selected transformant was named as a DA71-1/pLYJ. The insoluble phosphates solubilization activity of DA71-1/pLYJ was higher than that of DA71-1 at various culture conditions. Glucose was the best carbon source for insoluble phosphates solubilization among the used carbon sources. Maximal insoluble phosphates solubilizing was found in sucrose minimal (SM) medium containing 3% glucose. The solubilizing activity of DA71-1/pLYJ against three types of insoluble phosphates, such as tri-calcium phosphate, hydroxyapatite, aluminium phosphate, were quantitatively determined. The optimal temperature and initial pH to solubilize insoluble phosphates in the SM medium was $37^{\circ}C$ and pH 5.0, respectively. 친환경형 미생물제제의 난용성 인산염 가용화능의 향상을 위하여 Staphylococcus sp. LJ2로부터 분리된 ldh gene을 Klebsiella sp. DA71-1에 도입하였고, 이를 DA71-1/pLYJ라고 명명하였다. 배지에 glucose를 3% 첨가했을 때 다른 탄소원을 첨가했을 때보다 DA71-1/pLYJ 균주의 난용성 인산염 가용화능이 월등히 우수하였다. 각기 다른 난용성 인산염 tri-calcium phosphate, hydroxyapatite, 그리고 aluminium phosphate에 대하여 그 가용화능이 DA71-1 균주보다 적게는 1.2배, 많게는 2.3배 이상 향상된 결과를 보였다. 그리고 DA71-1/pLYJ 균주는 DA71-1 균주에 비해 배양 온도에 비교적 관계없이 높은 인산가용화능을 나타낸 것이 특징적이었고, 배양초기 pH가 5.0일 때 그 능력이 가장 뛰어났다. 이러한 모든 결과들을 종합해볼 때 DA71-1/pLYJ 균주는 여러면에서 DA71-1 균주보다 난용성 인산염 가용화능이 월등히 뛰어나며 따라서 효율적이고 친환경적인 미생물제제의 개발에 큰 역할을 할 수 있는 발판을 마련했다 할 수 있다.
Dieldrin에 의한 DNA와 세포 손상에 대한 오가피 추출물의 억제효과
류아름,김지혜,이미영 韓國藥用作物學會 2012 한국약용작물학회지 Vol.20 No.4
Dieldrin, one of the organochlorine pesticides (OCPs), induced the damages in neuroblastoma cells and DNA damages in lymphocytes. The ethanol extracts of A. sessiliflorus leaves were examined for the suppressive effects on the dieldrin-induced cell damages. Moreover, the extract was used to test whether it might inhibit the oxidative DNA damage of lymphocytes using Comet assay. The cell and DNA damage by dieldrin were suppressed in vitro upon treating A. sessiliflorus extract. This result suggests that A. sessiliflorus extract might be useful to reduce dieldrin toxicity.
Proteomic profiling of differentially expressed proteins after exposure to asbestos
류아름,이미영 한국바이오칩학회 2013 BioChip Journal Vol.7 No.3
Chrysotile is the most common type of asbestos produced globally. To gain a better understanding of asbestos toxicity, we used proteomic approaches to investigate the proteins differentially expressed in human airway epithelial carcinoma cells exposed to chrysotile. Comparative analysis revealed that 14 protein spots showed notable differences in expression between control and chrysotile-exposed cells. Of these, five proteins were up-regulated and nine were downregulated. Notably, transformation-related transgelin and tumor cell migration-related cofilin-1 were upregulated, while inflammation-related annexin A1 was down-regulated after exposure to chrysotile. These results raise the possibility that the 14 differentially expressed proteins might be candidate biomarkers for the diagnosis and treatment of chrysotile-related diseases.
류아름(A-Reum Ryu),강민철(Min-Cheol Kang),홍정선(Jung Sun Hong),최정희(Jeong Hee Choi),최윤상(Yun-Sang Choi),최희돈(Hee-Don Choi) 한국축산식품학회 2021 Food and Life Vol.2021 No.3
This study was conducted to examine the nutritional components of three different colored varieties of paprika―the red,the orange, and the yellow. Their nutritional value was investigated based on the approximate composition of free sugar,organic acid, free amino acid, fatty acids, vitamins, and mineral content. All 3 paprika varieties were rich in the freesugars―fructose and glucose, with red paprika (RP) having the highest sugar content. Amongst organic acids, the succinicacid content in RP was 3.6–5.3 times higher than orange paprika (OR) and yellow paprika (YP). Aspartic acid andglutamic acid were highest among the major free amino acids in all the paprika varieties, with the lowest content inthe RP. Altogether, 6 saturated fatty acids and 4 unsaturated fatty acids were detected; the former were highest inthe RP while the latter were highest in the OR and the YP varieties. YP and RP contained significantly higher contentof vitamin C and vitamin E respectively, in comparison to OR. The colored paprika were rich in the following minerals,with significantly high content in the YP: potassium>phosphorus>magnesium. In conclusion, the findings indicate a differencein the nutritional composition of the colored varieties of paprika that can potentially be used as an index affectingthe consumer consumption.