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Paik Soon-Young,Ra Kyung Soo,Cho Hoon Sik,Koo Kwang Bon,Baik Hyung Suk,Lee Myung Chul,Yun Jong Won,Choi Jang Won The Microbiological Society of Korea 2006 The journal of microbiology Vol.44 No.1
To investigate the effects of the nucleotide sequences in Shine-Dalgarno (SD) and the spacer region (SD-ATG) on bovine growth hormone (bGH) gene expression, the expression vectors under the control of the T7 promoter (pT7-7 vector) were constructed using bGH derivatives (bGH1 & bGH14) which have different 5'-coding regions and were induced in E. coli BL21 (DE3). Oligonucleotides containing random SD sequences and a spacer region were chemically synthesized and the distance between the SD region and the initiation codon were fixed to nine bases in length. The oligonucleotides were annealed and fused to the bGH1 and bGH14 cDNA, respectively. When the bGH gene was induced with IPTG in E. coli BL21(DE3), some clones containing only bGH14 cDNA produced considerable levels of bGH in the range of $6.9\%\;to\;8.5\%$ of total cell proteins by SDS-PAGE and Western blot. Otherwise, the bGH was not detected in any clones with bGH1 cDNA. Accordingly, the nucleotide sequences of SD and the spacer region affect on bGH expression indicates that the sequences sufficiently destabilize the mRNA secondary structure of the bGH14 gene. When the free energy was calculated from the transcription initiation site to the +51 nucleotide of bGH cDNA using a program of nucleic acid folding and hybridization prediction, the constructs with values below -26.3 kcal/mole (toward minus direction) were not expressed. The constructs with the original sequence of bGH cDNA also did not show any expression, regardless of the free energy values. Thus, the disruption of the mRNA secondary structure may be a major factor regulating bGH expression in the translation initiation process. Accordingly, the first stem-loop among two secondary structures present in the 5'-end region of the bGH gene should be disrupted for the effective expression of bGH.
( Woo Hyun Paik ),( Do Hyun Park ),( Joon Hyuk Choi ),( Shin Na ),( Yang Soon Park ),( Hyeyoung Kim ),( Myong Sook Lee ),( Seung Mo Hong ),( Sang Soo Lee ),( Dong Wan Seo ),( Sung Koo Lee ),( Myung Hw 대한내과학회 2014 대한내과학회 추계학술대회 Vol.2014 No.1
Background: The aim of this study was to determine whether technical factors including suction, non-suction, capillary suction, and various number of to-and-froneedle movement (TFNM) may affect the accuracy of EUS-FNA for pancreatic solid masses without on-site cytopathology. Methods: The diagnostic yield of malignancy, blood contamination and cellularity at each sample acquired from EUS-FNA with or without suction and different number of TFNM (10, 15 and 20) were measured (study I). After determining optimal TFNM number, a head-to-head comparison trial between suction and capillary suction was performed (study II). Results: In study I, Signifi cant blood contamination was seen in 20 TFNM comparedwith 15 TFNM in suction (P = 0.002). Diagnostic yield of malignancy was statistically higher in 15 TFNM compared with 10 TFNM in nonsuction (P = 0.001). TFNM number = 15 was the signifi cant factor affecting the diagnostic yield of EUS-FNA in multivariate analysis (OR 1.59, P = 0.02). In study II with the assumed optimal TFNM number as 15, there was no difference in diagnostic yield between suction and capillary suction (88% vs. 90%, P = 0.74). Conclusions: When suction is not applied, the optimal TFNM may be a major determinant for specimen quality and diagnostic yield of EUS-FNA for pancreatic solid masses in centers without on-site cytopathology. With optimal number of TFNM, the diagnostic yield is similar between suction and capillary suction. (Clinical trial registration number: NCT01576497, NCT01923883)
Quality Changes During Storage of Cook-chilled Soybean Sprouts
Kyoung-Mo Koo,Hyoun Wook Kim,Dong Sun Lee,Eun Soon Lyu,Hyun-Dong Paik 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.3
Sous vide and packaged cook-chilled soybean sprouts were evaluated for physicochemical quality changes and microbial safety during storage for the purposes of shelf-life extension and industrial application. The physicochemical changes assessed were color, texture, and ascorbic acid concentration. The quality of soybean sprouts became worse with increased periods of storage and better in storage temperature of 3℃ more than in 10℃. The concentration of aerobic bacteria decreased from 2.1×10<sup>8</sup> to 6.0×10<sup>2</sup> CFU/g after pasteurization, but increased during storage. These bacteria are the same shape as anaerobic and psychrophilic bacteria, but none of these other organisms were detected after heat treatment. The physicochemical qualities of soybean sprouts and microbial safety were better for products stored at 3℃ than at 10℃. In the case of short storage periods, heat treatment at 70℃ for 2 min was most effective for quality and microbial safety.
Review : Revision and update on clinical practice guideline for Liver cirrhosis
( Ki Tae Suk ),( Soon Koo Baik ),( Jung Hwan Yoon ),( Jae Youn Cheong ),( Yong Han Paik ),( Chang Hyeong Lee ),( Young Seok Kim ),( Jin Woo Lee ),( Dong Joon Kim ),( Sung Won Cho ),( Seong Gyu Hwang ) 대한간학회 2012 Clinical and Molecular Hepatology(대한간학회지) Vol.18 No.1
Enhanced Production of Exopolysaccharides by Fed-batch Culture of Ganoderma resinaceum DG-6556
Kim Hyun-Mi,Paik Soon-Young,Ra Kyung-Soo,Koo Kwang-Bon,Yun Jong-Won,Choi Jang-Won The Microbiological Society of Korea 2006 The journal of microbiology Vol.44 No.2
The objectives of this study were to optimize submerged culture conditions of a new fungal isolate, Ganorderma resinaceum, and to enhance the production of bioactive mycelial biomass and exopolysaccharides (EPS) by fed-batch culture. The maximum mycelial growth and EPS production in batch culture were achieved in a medium containing 10 g/l glucose, 8 g/l soy peptone, and 5 mM $MnCl_2$ at an initial pH 6.0 and temperature $31^{\circ}C$. After optimization of culture medium and environmental conditions in batch cultures, a fed-batch culture strategy was employed to enhance production of mycelial biomass and EPS. Five different EPS with molecular weights ranging from 53,000 to 5,257,000 g/mole were obtained from either top or bottom fractions of ethanol precipitate of culture filtrate. A fed-batch culture of G. resinaceum led to enhanced production of both mycelial biomass and EPS. The maximum concentrations of mycelial biomass (42.2 g/l) and EPS (4.6 g/l) were obtained when 50 g/l of glucose was fed at day 6 into an initial 10 g/l of glucose medium. It may be worth attempting with other mushroom fermentation processes for enhanced production of mushroom polysaccharides, particularly those with industrial potential.
Cook - chill 및 Sous Vide 방법에 의한 시금치 식자재의 가공 및 저장
김기태(Gi-Tae Kim),구경모(Kyoung-Mo Koo),백현동(Hyun-Dong Paik),류은순(Eun Soon Lyu),이동선(Dong Sun Lee) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.6
시금치를 한국 식단의 나물무침용 식자재로 사용하기 위하여 cook-chill 가공과 sous vide 포장처리하였다. 시금치를 데치기하여 500 g씩 차단성 플라스틱 봉지에 진공포장하고 90℃의 열탕에서 살균하고, 3℃ 냉수에서 급속히 냉각한 다음, 3℃ 및 10℃에서 저장하면서 품질을 측정하였다. 저온살균 조건으로는 Listeria monocytogenes의 6D 사멸조건과 Streptococcus faecalis의 13D 사멸조건을 비교하였다. 조직의 연화를 위한 100℃ 스팀에서의 데치기 공정은 6분이 적절하였으며, 열침투특성과 냉각특성의 측정으로부터 얻은 저온살균조건으로는 L. monocytogenes 사멸과 S. faecalis 사멸의 목표시에 각각 22.8분 및 30.0분의 가열 시간으로 얻어졌다. 초기 물리화학적 품질에서 L. monocytogenes 사멸조건으로 열처리된 시금치가 S. faecalis 사멸조건으로 가공된 것에 비해 약간 양호하였고, 이러한 효과는 이후 저장시 품질 보존에서도 지속되었다. 저장 중 호기성 총균수, 저온성 세균수, 혐기성 세균수로 나타난 미생물적 품질에서는 두 가지 살균처리 모두에서 10℃에서 저장 8일까지는 미생물의 수가 거의 증가하지 않았고, 3℃에서는 14일까지 미생물 증식이 거의 없어서 안전한 저장성을 나타내었다. L. monocytogenes 사멸조건으로 열처리된 시금치 제품의 경우 물리화학적 품질에 기준한 저장기간은 미생물학적 품질에 기준한 것보다는 길었다. 시금치 제품의 나물무침으로서의 관능적 품질은 바로 데쳐서 조리한 것에 비해서 열등하여서 공정의 개선에 의하여 보다 높은 품질향상이 필요한 것으로 나타났다. Spinach was minimally processed into the unseasoned side dish to be used for Korean food service industry, using the techniques of cook-chill and sous vide. Spinach was blanched at 100℃ for 6 minutes, vacuum-packaged in the unit of 500 g by plastic film of low gas permeability, pasteurized at 90℃ and then cooled rapidly at 3℃. The chilled products were then stored at 3 and 10℃ with measurement in their quality. Six log cycle (6D) inactivation of Listeria monocytogenes and 13 log (13D) thermal destruction of Streptococcus faecalis were compared as two pasteurization conditions, which corresponded to heating for 22.8 and 30.0 minutes at 90℃, respectively. Milder heat processing based on 6D process of L. monocytogenes gave better quality of color, texture, ascorbic acid and chlorophyll than the conditions of 13D process of S. faecalis. Any microbial growth in total aerobic, psychrophilic and anaerobic bacteria was not observed until 8 days at 10℃ and 14 days at 3℃, which might be regarded as strict guidelines of shelf life. Storage times based on the changes in physical and chemical quality were longer than those based on strict microbial quality in case of the products pasteurized by 6D process of L. monocytogenes. The seasoned vegetables prepared from sous vide processed spinach were found to be inferior in sensory quality to those from freshly blanched one.