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손대열 한국식품저장유통학회 2015 한국식품저장유통학회지 Vol.22 No.6
Genetically modified (GM) pepper H15 containing the gene for cucumber mosaic virus (CMV) coat protein (CP) and its control line non-GM pepper P2377 were investigated for their allergic risk. Amino acid sequence of the inserted gene product CMV-CP was compared with those of known allergens. No known allergen had greater than 35% amino acid sequence homology over an 80 amino acid window or more than 8 consecutive identical amino acids. Protein patterns of GM and non-GM pepper extracts were evaluated by SDS-PAGE, which showed similar distribution of protein bands for both GM and non-GM pepper. Antigen-antibody reactions were compared between GM and its non-transgenic parental control. ELISA and immunoblot analysis of sera from allergic patients showed some IgE reactivity; however, no differences were observed between GM pepper H15 and P2377. We therefore conclude that CMV-CP is less likely to be an allergen; the protein composition and allergenicity of the GM pepper H15 is not different from that of P2377 and safe as a commercial host.
열처리에 따른 콩 단백질 Allergenicity 변화
손대열,이보련,손동화,이광신,안강모,남승연,이상일,Son, Dae-Yeul,Lee, Bo-Ryun,Shon, Dong-Wha,Lee, Kwang-Shin,Ahn, Kang-Mo,Nam, Sung-Yeon,Lee, Sang-Il 한국식품과학회 2000 한국식품과학회지 Vol.32 No.4
콩은 우유, 계란과 더불어 우리나라에서 과민성 알레르기를 일으키는 대표적인 식품중의 하나로 손꼽힌다. 이에 본 연구에서는 콩에 알레르기 반응을 일으키는 환아의 혈청과 콩 단백질을 토끼에 면역하여 얻은 다클론 항체를 이용하여 immunoblotting 및 ELISA 방법을 통하여 가열 처리한 콩과의 반응성을 조사 함으로서 가열처리가 콩의 항원성 내지는 알레르기성에 미치는 영향을 조사하였다. 물중탕으로 1 시간까지 가열처리 후 SDS-PAGE에 의해 분리된 콩 단백질은 열처리에 따른 콩 단백질 band의 변화를 관찰할 수 없었다. 또한 다클론 항체와의 반응성 확인을 위한 immunoblot 방법에서도 열처리에 따른 반응성의 차이는 나타나지 않았으며 콩 알레르기 환자의 혈청 역시 가열 처리에 따른 콩과의 반응성의 차이가 ELISA법을 이용한 측정에서 관찰되지 않았다. 이상의 결과로 부터 콩 알레르겐의 항원성 및 알레르기성은 가열처리에 의해 변화되지 않음을 확인할 수 있었다. Soy bean is one of the most common food material to cause food hypersensitivity reactions in Korea. In this study we have investigated the effect of heating on antigenicity and allergenicity change of soybeans by using immunoblotting and ELISA methods with serum of soybean allergic patients and polyclonal antibody against soybean proteins. Soybean proteins were extracted by one-hour heating in boiling waterbath and separated by SDS-PAGE. After heat treatment, no significant changes of soy protein patterns were observed in SDS-PAGE analysis. Furthermore, the heat treatment had no effect on the results in immunoblotting with polyclonal antibody as well as in ELISA with soybean allergic patients' serum. With these results it may be concluded that allergenicity and antigenicity of soybeans do not reduce by thermal treatment.
마늘껍질 70% 에탄올 추출물의 인간 암세포 증식억제 활성
손대열 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.2
Ethanol extract of garlic peels (GPE) was investigated for its antiproliferative effects on human cancer cell lines. Human lung cancer cell line A549 treated with 500 μg/mL GPE resulted in the growth inhibition of A549 by 90%. In stomach cancer cell AGS proliferation inhibition activity, GPE showed 45% and 71% inhibition of AGS growth at 1,000 μg/mL and 2,000 μg/mL, respectively. GPE inhibited the growth of the breast cancer cells MCF-7 effectively at low concentration and showed 78% and 90% inhibitions of MCF-7 growth at 200 μg/mL and 500 μg/mL , respectively. GPE showed very significant antiproliferation effect on liver cancer cell line Hep3B and inhibited Hep3B cell growth by 57% at 100 μg/mL, and the inhibition’s rate increased up to 87% at 500 μg/mL. Antiproliferation effect of GPE on colorectal cancer cell HT-29 showed 15% reduction of HT-29 cell growth at 200 μg/mL and the growth rate was reduced in a dose dependent manner up to 1,000 μg/mL. These results indicated that GPE had high antiproliferation effects on breast and liver cancer cell lines at low concentrations (200 μg/mL), and by higher concentrations over 500 μg/mL, GPE inhibited the growth of A549 and HT-29. The results of our study suggested the potential use of garlic peels for use as an excellent antiproliferative substance for human cancer cells.
손대열(Dae-Yeul Son),김예진(Ye-Jin Kim) 한국식품과학회 2010 한국식품과학회지 Vol.42 No.5
국내에서 소비되는 콩 14품종에 대한 항원성 검사를 토끼에서 생산된 다클론 항체와 콩 알레르기 환자 혈청을 이용하여 검사하였다. 그 결과 콩 특이성을 갖는 다클론 항체를 이용한 연구에서는 일부 콩 품종에서 항원성을 나타내는 단백질이 추가적으로 존재하거나 결여된 것을 확인할 수 있었으며, 14품종 중 특히 진품콩에서는 다른 품종보다 항원성이 강한 단백질이 확인되었다. CAP검사에 의해 콩 항원에 대한 특이 항체 값이 65 U/mL 이상인 콩 알레르기 환자 4명의 혈청을 이용한 반응성 비교에서는 다른 품종에 비해 단백콩과 신팔달2호에서 조사된 모든 콩 알레르기 환자혈청과 상대적으로 뚜렷이 높은 반응성을 나타냈고, 대원콩에서 제일 낮은 반응성을 나타냈다. 이러한 결과는 콩 품종에 따라 포함된 단백질의 알레르기성 차이가 있음을 의미하며 콩을 원료로 식품을 제조할 때 콩 품종을 고려함으로써 알레르기 반응으로 인한 문제를 줄일 수 있는 가능성을 제시한다 The allergenicity of soybeans was analyzed using polyclonal antibodies and the blood sera of patients with soybean allergy, using fourteen different varieties of soybeans that are consumed in Korea. The study that used polyclonal antibodies having specificity for soybeans showed that while some of the fourteen varieties of soybeans contained additional protein bands indicating antigenicity, others lacked such bands, and the most antigenic protein was found in Jinpum soybeans. In comparing blood sera reactivity of four patients having soybean allergies, who had antigenicity values of 65U/ml or more according to CAP testing, the soybean varieties of Danbaek and Shinpaldal2 had the most reactivity and Daewon had the least. The result that the allergenicity of proteins in soybeans differs according to the variety of soybean, leads to the conclusion that it may be possible to reduce consumer allergic reactions to soybean products by choosing an appropriate variety of soybeans.