한국인 하악전돌증환자의 유전적 영향과 유전율에 대한 분석

김영호(Young Ho Kim),조한영(Han Young Cho),백채환(Chae Hwan Baek),이아영(Ah-Young Lee),김군종(Gunjong Kim),김휘영(Whi Young Kim),서영주(Young Ju Suh),백승학(Seung-Hak Baek),홍종락(Jongrak Hong),팽준영(Jun-Young Paeng) 대한구강악안면외과학회 2010 대한구강악안면외과학회지 Vol.36 No.6

Introduction: This study examined the genetic influence of mandibular prognathism epidemiologically in Korean families. Materials and Methods: Over a 5-year period from 2005 to 2009, a questionnaire with a pedigree chart was given to 100 (male 51, female 49) probands with skeletal Class III mandibular prognathism, who had undergone orthognathic surgery in Samsung Medical Center. Results: The average age of the probands was 22.1. The average SNA, SNB and ANB angles of the probands were 81.2􀆆, 84.1􀆆and -2.9􀆆, respectively. A total of 2729 (male 1,354, female 1,375) family members were examined, and the affected ratio of the families was 3.5% with no significant difference between genders. 45% of families had at least one member with a Class III malocclusion other than the proband. The affected ratio of the first-degree relatives (10.9%) was significantly higher than those of the second-degree (3.3%) and third-degree (1.9%) relatives. The affected ratio of the total relatives from the male probands (4.2%) was significantly higher than that of the female probands (2.8%). Heritability (h2, Falconer’method) was estimated to be 29.8% (0.298±0.059) in first-degree relatives. Conclusion: These results showed the significant influence of mandibular prognathism with relatively low heritability in first-degree relatives in Korean families of probands, who had undergone orthognathic surgery to correct a skeletal Class III malocclusion.

斑蝥, 南星, 半夏(生) 추출 혼합물의 발모효과에 대한 실험적 연구

정한솔(Han Sol Chung),조한영(Han Young Cho),이창현(Chang Hyun Lee) 한의병리학회 2009 동의생리병리학회지 Vol.23 No.5

Agrobacterium spp. R259 KCTC 10197BP로부터 생산된 β -Glucan 함유 우유식빵 저장 중 품질특성

강은영(Eun-Young Kang),양윤형(Yun-Hyoung Yang),오상희(Sang-Hee Oh),이정희(Jeung Hee Lee),장규섭(Kyu-Seob Chang),김미경(Mi-Kyoung Kim),조한영(Han-Young Cho),김미리(Mee Ree Kim) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.5

기능성 식품소재인 β-glucan을 우유식빵에 첨가하여 제조한 우유식빵을 항온배양기(온도 20℃, 습도 40%)에 저장하면서 이화학적, 관능적 특성을 분석하였다. 우유식빵의 수분함량은 저장하면서 감소하는 경향을 나타내었는데 β-glucan 첨가량이 증가할수록 높은 값을 나타내었다. 기계적 조직감을 TPA로 측정한 결과, 저장 전 우유식빵의 경도는 대조군과 차이가 없었으나 저장기간이 경과됨에 따라 β-glucan 첨가량이 많을수록 경도증가가 적어 유의적으로 낮은 수치를 나타내었다. 저장전 빵의 색상은 crumb와 crust 모두 명도(L), 적색도(a) 및 황색도(b)가 β-glucan 30% 첨가군을 제외하고 유의적인 차이가 없었으나, 저장기간이 증가함에 따라 명도가 증가하는 경향을 나타내었다. 노화도는 TPA와 DSC를 통해 알아보았는데, β-glucan 20 및 30% 첨가군에서 유의적으로 낮았다. 관능검사(9점 척도법) 결과, 저장기간이 증가함에 따라 부피, 향, 담백함, 우유맛, 껍질경도가 감소하고 색상, 이취, 경도 및 씹힘성이 증가하였다. 또한, 저장 4일째 전반적인 기호도는 대조군과 β-glucan 10% 첨가군이 6.6, 6.4점인데 반해 β-glucan 20% 첨가군이 7.6점으로 높게 나타났으며 β-glucan 30% 첨가군은 부피, 빵의 안팍의 색상 및 질감에 있어 품질이 저하되어 전반적인 수용도에서 가장 낮은 점수(1.8점)를 받았다. 이상의 결과로부터 β-glucan 20%을 우유식빵에 첨가할 때 저장 중 식빵내 수분을 유지시켜주고, 조직감이 단단해지는 것을 막아주는 효과가 있어 우유식빵의 저장기간을 연장시켜줌을 알 수 있었다. This study was performed to evaluate the storage quality of milk bread added with β-glucan (10, 20 and 30%), which is a functional food material produced from Agrobacterium spp. R259 KCTC 10197BP. During storage (20oC, 40% relative humidity) the pH of all breads gradually increased, although there were no significant differences in pH of the β-glucan added milk bread from those of the control. During storage, the moisture content of all groups decreased, however, moisture contents in the β-glucan added breads were higher than that in the control. Hunter color values (L<SUP>*</SUP>, a<SUP>*</SUP> and b<SUP>*</SUP> value) of the milk bread added upto 20% β-glucan were not significantly different, but the lightness increased during storage. Rapid increase of hardness in the milk bread during storage was observed in control, while the hardness of β-glucan added bread increased slowly. Also, the degree of retrogradation of bread decreased as β-glucan addition amount increased. Sensory evaluation showed that the score of over-all acceptability of the bread added with 20% β-glucan was the highest among treated groups until four days of storage. This study confirmed that the addition of β-glucan to milk bread maintained the moisture content and delayed hardness during storage.

Dextran Sodium Sulfate로 대장염을 유도한 흰쥐에서 캐피어 원말의 장보호 효과

고영은(Ko Young Eun),김미경(Kim Mi Kyoung),조한영(Cho Han Young),이인영(Lee In Young),이선영(Ly Sun Yung) 韓國營養學會 2008 Journal of Nutrition and Health Vol.41 No.5

캐피어 원말은 유산균, 효모, 다당 및 여러 영양성분을 다량 함유하고 있으며 장기능 개선 효능을 살펴보기 위하여 3주령의 수컷 흰쥐 (Sprague-Dawley)를 4군으로 나누어 정상대조군 (N군), DSS투여 대조군 (DC군)과 두 군의 캐피어 투여군으로 하여 대조군 사료와 캐피어 원말을 각각 1.5%와 3.0% 혼합한 사료로 3주간 사육하였다. 이 후 DSS 투여 대조군과 캐피어 투여군들에 5일간 2% DSS 음용수 동일한 양을 투여하여 경미한 대장염을 유도하였다. 대장염 유도 후 희생하여 소장 단백질 및 DNA 함량, 혈장 및 결장의 조직검사와 결장조직에서 TBARS와 MPO 활성, 혈장 백혈구에서의 DNA 손상 정도를 측정하였다. 실험 자료는 Windows용 SPSS package program version12.0을 이용하여 통계 처리하였고, 네 군간의 평균값의 차이를 검증하기 위하여 일원배치 분산분석 (one-way ANOVA)을 한 후, Duncan’s multiple range test로 변인간의 차이를 검증하였다. DSS 투여군 들에서 변 수분함량이 증가하고 음용수 섭취량이 증가하는 경향과 함께 결장의 조직검사 결과 DSS 투여군에서는 염증과 부종 증상을 관찰할 수 있었으며 식이무게의 3% 캐피어 원말 투여군에서는 재생성 변화를 볼 수 있었다. DSS를 투여받은 군들의 소장 점막 단백질 함량은 감소하는 경향을 보였으며 캐피어 3.0% 식이섭취한 군들에서는 증가하는 경향을 보였으나 DNA 함량에서는 차이를 볼 수 없었다. DSS 투여군에서는 결장조직의 TBARS 값이 유의적으로 증가하였으며 캐피어 투여군에서는 감소하였으나 캐피어 투여 용량에 따른 차이는 보이지 않았다. 혈장 TBARS와 결장조직의 MPO 활성은 군 간에 유의한 차이가 없었다. DSS 투여군에서는 혈액 백혈구 DNA의 tail length가 유의하게 증가하였으며 캐피어투여군에서는 감소하였다. 따라서 약 4주간 캐피어 원말의 투여는 2%의 DSS로 경미한 대장염을 유도한 흰쥐에서 결장 조직의 산화적 스트레스에 대한 저항력을 증가시켜 대장점막을 보호할 수 있는 기능이 있음을 확인할 수 있었다. Probiotics have emerged as a potential treatment modality for numerous gastrointestinal disorders, including IBD. However, few probiotics have undergone appropriate preclinical screening in vivo. Kefir is considered a probiotic, benefiting the host through its effects in the intestinal tract. Despite numerous studies examining the action of probiotics on the host organism, few have analyzed the effects on intestinal environment. We assessed the protective effect of kefir for three weeks before inducing colitis with 2% dextran sodium sulfate for five days. The DSS loads were similar in all DSS treatment group. The results of the experiment are as follows. Food intake and FER of experimental groups were not significantly different each other, but water consumption tended to be higher in all DSS treatment groups as compared with the normal control. And visual inspection of feces revealed mild diarrhea in rat given 2% DSS. The anti-inflammatory activity of kefir was determined by myeloperoxidase activity during the DSS treatment, and there was no significant difference in any group. The levels of thiobarbituric acid reactive substances (TBARS) as a colonic lipid peroxidation were significantly lower in the kefir intake groups than in rats treated with 2% DSS alone. The DNA % in tail and tail moment values as a DNA damage level of the blood lymphocytes in kefir intake groups tended to be lower than 2% DSS treatment alone, especially tail lengths were significantly diminished. According to the colonic histopathological assay, there were a severe inflammation of lamina propria and submucosa and mild edema in mucosa and sub mucosa in DSS alone treated group. We found a slight regenerative change in kefir treatment groups. In our experiments, this means that ulcerative colitis related to oxidative injury might be prevented by kefir as a probiotic. Further studies of the potential benefits of kefir as a probiotic in inflammatory condition are encouraged. (Korean J Nutr 2008; 41(5): 391 ~ 401)

$\beta-Glucan$ 첨가 Pound Cake의 이화학적$\cdot$관능적 특성

신유미,김미경,조한영,김미리,Shin Yu-Mi,Kim Mi-Kyoung,Cho Han-Young,Kim Mee-Ree 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.6

This study was conducted to evaluate the physicochemical characteristics of pound cake made of substituted flour with different amount of $\beta-glucan$ i.e. 3, 6 and $9\%$ respectively. $\beta-glucan$ is a functional food material produced from Agrobacterium sup. R259 KCTC 10197BP. The specific gravity and pH of dough were found to be increased according to $\beta-glucan$ content Rheological property such as adhesiveness of dough has no difference between control and $\beta-glucan$ added groups. The pH of baked pound cake was not significantly different between control and $\beta-glucan$ groups. The volume of baked pound cake wag not significantly different between control and the ones with up to $6\%$ $\beta-glucan$, Lightness (L), redness (a) and yellowness (b) value of Hunter color system of cake crumb were not significantly different among teated groups, except a value of crust in $9\%$ $\beta-glucan$ group. the moisture content of cake increased according to $\beta-glucan$ content. Hardness by texture analyser was decreased with increasing $\beta-glucan$ content although cohesiveness wag not changed in β$\beta-glucan$ groups, compared with the control. Sensory evaluation results showed that the mean scores of over·all acceptability in 3 and $6\%$ $\beta-glucan$ were higher than that of control. Based on these results, the addition of $\beta-glucan$ to pound cake up to $6\%$ was considered to be desirable especially in terms of texture.

Agrobacterium spp. R259 KCTC 10197BP로부터 생산된 β-glucan 고함유 식빵 반죽의 특성

강은영(Eun-Young Kang),양윤형(Yun-Hyoung Yang),오상희(Sang-Hee Oh),이정희(jeung Hee Lee),김혜영(Hye-Yooung Kim),김미경(Mi-Kyoung Kim),조한영(Han-Young Cho),김미리(Mee Ree Kim) 한국식품과학회 2006 한국식품과학회지 Vol.38 No.3

${\beta}-Glucan$ 첨가 스폰지 케이크의 저장 중 품질 특성

조경미,신유미,유정선,권오윤,김미경,조한영,김미리,Jo, Gyung-Mi,Shin, Yu-Mi,Yu, Jeong-Sun,Kwon, Oh-Yun,Kim, Mi-Kyoung,Cho, Han-Young,Kim, Mee-Ree 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.1

The quality characteristics of sponge cake with added ${\beta}-glucan$(2, 4 and 6%) were evaluated. Rapid decreases in moisture content in the sponge cake were observed during storage($20^{\circ}C$, 70% relative humidity) in control and 2% ${\beta}-glucan$ cakes by day 3 of storage, while the moisture content in the 4% and 6% ${\beta}-glucan-added$ sponge cake slowly decreased until day 12 of storage. During storage, hardness was much lower in groups with added ${\beta}-glucan$ than in control. On day 1 L, a and b values of both crust and crumb of sponge cake with added ${\beta}-glucan$ were not significantly different from control, although the a and b values decreased significantly with storage days. Sensory test revealed that the scores for over-all acceptability were much higher in sponge cake with added ${\beta}-glucan$, and the same results were obtained on day 5. Based on these results, ${\beta}-glucan$ addition maintained moisture content and had an overall good effect on sponge cake.

연약점토지반에서 수직·수평배수재로서 동 슬래그의 활용성 연구

천병식(Byung-Sik Chun),김경민(Kyung-Min Kim),조한영(Han-Young Cho),이학규(Hak-Kyu Lee) 한국지반환경공학회 2001 한국지반환경공학회 학술발표회논문집 Vol.2001 No.-

대형압밀시험기를 이용한 동슬래그 다짐말뚝의 배수 특성

천병식(Chun Byung Sik),정헌철(Jung Hun Chul),김경민(Kim Kyung Min),조한영(Cho Han Young) 한국철도학회 2001 한국철도학회 학술발표대회논문집 Vol.- No.-

Copper slag is the by-producted material on the proceeding of refining the copper. To verify applications of copper slag to vertical drain material can substitute for the sands in ground improvement, laboratory soil tests and consolidation model tests were conducted. The results of consolidation model test was analyzed as the hyperbolic method. The hyperbolic method assumes that the settlement(s) versus time(t) behavior approaches a straight line describes a hyperbolic reaction. The inverse of the slope of the line would then yield the ultimate settlement. Through in this study, copper slag is compatible with vertical drain material as like sands. Copper slag compaction pile promote the consolidation settlement.

Efficient Secretory Expression of Recombinant Endoxylanase from Bacillus sp. HY-20 in Saccharomyces cerevisiae

Min-Ji Kim(김민지),Bo-Hyun Kim(김보현),Soo-Wan Nam(남수완),Eui-Sung Choi(최의성),Dong-Ha Shin(신동하),Han-Young Cho(조한영),Kwang-Hee Son(손광희),Ho-Yong Park(박호용),Yeon-Hee Kim(김연희) 한국생명과학회 2013 생명과학회지 Vol.23 No.7

Bacillus sp. HY-20균주 유래 endoxylanase를 코드하는 XylP 유전자를 효모에서 발현시키기 위해 두 개의 발현 플라스미드 pG-xylP와 pGMF-xylP를 구축하였다. 이들 플라스미드는 endoxylanase의 분비발현을 위해 각각 다른 분비서열인 XylP 유전자의 자체 분비서열(XylP s.s)과 최적화된 MFα 분비서열(MFα_opt s.s)을 가지고 있으며, S. cerevisiae SEY2102와 FY833균주에 형질전환되어 그 분비활성이 비교 조사되었다. 재조합 endoxylanase는 분비발현시스템과 숙주세포에 따라 23.7~70.1 unit/ml의 활성으로 효모 세포에서 성공적으로 발현되었고, 그 중 SEY2102/pGMF-xylP 형질전환주를 이용해 baffled-flask 배양을 실시한 결과 최대 88.1 unit/ml의 endoxylanase 활성을 보임을 확인하였다. 대부분의 재조합 endoxylanase는 세포 외 분획에 효율적으로 분비 생산되었으며, MFα_opt 분비서열이 XylP 유전자의 자체 분비서열보다 endoxylanase를 더 효율적으로 분비시킴을 확인할 수 있었다. 그러므로 본 연구에서 개발된 발현시스템은 효모를 숙주세포로 하여 많은 양의 세포 외 endoxylanase의 생산을 가능하게 하고, 바이오에탄올 생산 및 산업적 응용에도 유용하게 사용 될 수 있으리라 기대된다. The XylP gene, which encodes endoxylanase in Bacillus sp. HY-20, was subcloned, and two expression plasmids, pG-xylP and pGMF-xylP were constructed. These plasmids, which contain different signal sequences, XylP s.s and MFα_opt s.s, respectively, for the secretory expression of endoxylanase, were transformed into Saccharomyces cerevisiae SEY2102 and FY833, respectively. The recombinant endoxylanases were successfully expressed, with a total activity range of 23.7-70.1 unit/ml according to the expression system and host strain. The endoxylanase activity in SEY2102/pGMF-xylP reached a maximum of 88.1 unit/ml in baffled flask culture. Most of the recombinant endoxylanase was efficiently secreted in the extracellular fraction, and the MFαopt s.s was more efficient for secreting endoxylanase in yeast than the XylP s.s. Therefore, the expression system developed in this study produces large extracellular amounts of endoxylanase using S. cerevisiae as the host strain, and it could be used in bioethanol production and industrial applications.