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- 저자 : Su Kyung Jo(조수경) (검색결과 2 건)
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Inactivation of Avian Influenza Viruses by Alkaline Disinfectant Solution
조수경,김희만,이창준,이주섭,서상희,Jo, Su-Kyung,Kim, Heui-Man,Lee, Chang-Jun,Lee, Joo-Seob,Seo, Sang-Heui Korean Society of Life Science 2007 생명과학회지 Vol.17 No.3
조류인플루엔자바이러스는 사람 및 동물에 상당한 위협을 가하고 있다. 이 연구는 알칼리성 소독용액이 H5N1, H3N2, H6N1, H9N2형 조류인플루엔자바이러스를 불활성화시킬 수 있는지를 조사했다. 알칼리성 소독용액을 생리식염수에 100배 희석한 경우 조류인플루엔자가 MDCK 세포에서 증식하는 것을 완전히 억압하였다. 형광항체법을 이용한 실험에서도 알칼리성소독액을 처리한 H9N2 조류인플루엔자바이러스는 MDCK세포에서 증식이 억제되었고, 알칼리성 소독액을 처리하지 않은 H9N2조류인플루엔자바이러스는 증식이 억제되지 않았다. 이 결과는 알칼리성 소독액은 고병원성 H5N1을 포함을 조류인플루엔자바이러스를 방역하는데 도움이 될 수 있음을 시사한다. Avian influenza viruses cause a considerable threat to humans and animals. In this study, we investigated whether alkaline disinfectant solution can inactivate H5N1, H3N2, H6N1, and H9N2 subtypes of avian influenza virus. When H5N1, H3N2, H6N1, and H9N2 avian influenza viruses were treated with alkaline solution diluted with PBS (pH 7.2) prior to infection into MDCK cells, alkaline disinfectant solution (at dilutions up to $10^{-2}$) completely inactivated all avian influenza subtypes tested. To confirm the inactivation of avian influenza viruses by alkaline disinfectant solution, we used an immunofluorescence assay with influenza A anti-nucleoprotein antibody and FITC-labeled secondary antibody to stain MDCK cells infected with avian H9N2 influenza viruses. No staining was observed in MDCK rells infected with H9N2 viruses that were pre-treated with a $10^{-2}$ dilution of alkaline disinfectant solution, while strong staining was observed in MDCK cells infected with H9N2 viruses without pre-treatment. Our results indicate that alkaline solution could help to control avian influenza viruses including the highly pathogenic H5N1 subtype.
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연구논문 : Check-all-that-apply를 이용한 한국 및 중국인의 불고기에 대한 선호 및 비선호 요인에 대한 교차문화 연구
강남이 ( Nam E Kang ),조수경 ( Su Kyung Jo ),이소민 ( Soh Min Lee ),김광옥 ( Kwang Ok Kim ) 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.6
Bulgogi (Korean-traditional barbequed beef) is one of the most globally well-known Korean foods. Though various attempts have been made to promote bulgogi, studies are limited understanding mostly to US consumers or foreigners who reside in Korea. China, the world’s most populous country, has the biggest market potential in the world. The purpose of this study was to understand reasons of liking or disliking bulgogi products in Chinese consumers who reside in China in comparison to Korean consumers. The bulgogi used in this study differed in its main marinating ingredients. Check-all-thatapply (CATA) questionnaire was used to collect the reasons why one liked or disliked the given bulgogi product. CATA result showed that even for the same product, Korean and Chinese consumers liked or disliked it for different reasons. In particular, unlike Koreans, Chinese consumers reported sweet taste and garlic flavor as reasons for disliking the samples with high amounts of sugar and garlic, respectively. This seemed to be the result of differences in familiarity of consumers to certain tastes and flavors. The results imply the influence of culture in consumer preferences.
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