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Ham, Hyoung-Joo,Kang, Geun-Ho,Choi, Yun-Sang,Jeong, Tae-Jun,Hwang, Ko-Eun,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.5
The objective of this study was to evaluate effects of Gaeddongssuk powder (GP) on quality characteristics and shelf stability of emulsion sausages during storage. Proximate composition properties showed no significant differences in all treatment (p>0.05). Control showed the highest cooking loss while the treatment with GP showed decreased cooking loss depending on increasing GP content (p<0.05). Apparent viscosity of batter was increased as the amount of GP increased, whereas hardness of emulsion sausages was decreased with increasing GP level. In sensory evaluation, emulsion sausage with 0.1% GP resulted in the highest score in overall acceptability. The pH values of all treatments decreased at the early storage stage, followed by gradual increase. The lightness and redness of treatments were decreased when the level of GP was increased. However, the yellowness of sausages with GP were higher than that of control (p<0.05). The addition of GP inhibited lipid oxidation of emulsion sausages during storage depending on its level. The aerobic bacteria population and VBN was unaffected by addition of GP during the storage (p>0.05). Therefore, Gaeddongssuk powder up to 0.1% has a potential as a natural antioxidant for meat products because it can inhibit lipid oxidation of sausages without decreasing their sensory properties.
Hyoung-joo Ham,Geun-ho Kang,Yun-sang Choi,Tae-jun Jeong,Ko-eun Hwang,Cheon-jei Kim 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.5
The objective of this study was to evaluate effects of Gaeddongssuk powder (GP) on quality characteristics and shelf stability of emulsion sausages during storage. Proximate composition properties showed no significant differences in all treatment (p>0.05). Control showed the highest cooking loss while the treatment with GP showed decreased cooking loss depending on increasing GP content (p< 0.05). Apparent viscosity of batter was increased as the amount of GP increased, whereas hardness of emulsion sausages was decreased with increasing GP level. In sensory evaluation, emulsion sausage with 0.1% GP resulted in the highest score in overall acceptability. The pH values of all treatments decreased at the early storage stage, followed by gradual increase. The lightness and redness of treatments were decreased when the level of GP was increased. However, the yellowness of sausages with GP were higher than that of control (p0.05). Therefore, Gaeddongssuk powder up to 0.1% has a potential as a natural antioxidant for meat products because it can inhibit lipid oxidation of sausages without decreasing their sensory properties.
Cho, Jin-Hyoung,Jeon, Young-Joo,Lee, Ra-Ham,Shim, Jung-Hyun,Chae, Jung-Il 한국유기농업학회 2014 韓國有機農業學會誌 Vol.22 No.1
Korean Panax ginseng C. A. Meyer (P. ginseng) is a well-known and one of the most important tonic herbs used in traditional Korean medicine. The pharmacological effects of P. ginseng have been reported by many researchers. Nevertheless, little is known between the mechanism of action and the active compounds. In this study, we performed a comprehensive proteomic analysis and protein categorization in order to understand the physiological characteristics of the major components in the adventitious roots of P. ginseng. Whole proteins extracted from the cultured adventitious roots of P. ginseng were separated by two-dimensional polyacrylamide gel electrophoresis (2-DE). Among the 1000 spots which were detected by silver staining, 113 spots were labeled and identified by matrix-assisted laser desorption/ionization-time of flight-mass spectrometry (MALDI-TOF MS). Our results showed that 40 proteins were identified among the 113 spots, with a hit ratio of 35.3%. A number of proteins identified on the 2-DE gels (30%; 16 spots) were involved in energy metabolism. These proteomic data will be helpful to better understand the physiological and pharmacological effects of P. ginseng.
Cho, Jin Hyoung,Lee, Ra Ham,Jeon, Young-Joo,Park, Seon-Min,Shin, Jae-Cheon,Kim, Seok-Ho,Jeong, Jin Young,Kang, Hyun-sung,Choi, Nag-Jin,Seo, Kang Seok,Cho, Young Sik,Kim, MinSeok S.,Ko, Sungho,Seo, Jae Asian Australasian Association of Animal Productio 2016 Animal Bioscience Vol.29 No.11
Meat quality is a complex trait influenced by many factors, including genetics, nutrition, feeding environment, animal handling, and their interactions. To elucidate relevant factors affecting pork quality associated with oxidative stress and muscle development, we analyzed protein expression in high quality longissimus dorsi muscles (HQLD) and low quality longissimus dorsi muscles (LQLD) from Duroc pigs by liquid chromatography-tandem mass spectrometry (LC-MS/MS)-based proteomic analysis. Between HQLD (n = 20) and LQLD (n = 20) Duroc pigs, 24 differentially expressed proteins were identified by LC-MS/MS. A total of 10 and 14 proteins were highly expressed in HQLD and LQLD, respectively. The 24 proteins have putative functions in the following seven categories: catalytic activity (31%), ATPase activity (19%), oxidoreductase activity (13%), cytoskeletal protein binding (13%), actin binding (12%), calcium ion binding (6%), and structural constituent of muscle (6%). Silver-stained image analysis revealed significant differential expression of lactate dehydrogenase A (LDHA) between HQLD and LQLD Duroc pigs. LDHA was subjected to in vitro study of myogenesis under oxidative stress conditions and LDH activity assay to verification its role in oxidative stress. No significant difference of mRNA expression level of LDHA was found between normal and oxidative stress condition. However, LDH activity was significantly higher under oxidative stress condition than at normal condition using in vitro model of myogenesis. The highly expressed LDHA was positively correlated with LQLD. Moreover, LDHA activity increased by oxidative stress was reduced by antioxidant resveratrol. This paper emphasizes the importance of differential expression patterns of proteins and their interaction for the development of meat quality traits. Our proteome data provides valuable information on important factors which might aid in the regulation of muscle development and the improvement of meat quality in longissimus dorsi muscles of Duroc pigs under oxidative stress conditions.
Jeon, Young-Joo,Bang, Woong,Cho, Jin Hyoung,Lee, Ra Ham,Kim, Seok-Ho,Kim, Minseok S.,Park, Seon-Min,Shin, Jae-Cheon,Chung, Hak-Jae,Oh, Keon Bong,Seo, Jae-Min,Ko, Sungho,Shim, Jung-Hyun,Chae, Jung-Il Spandidos Publications 2016 International journal of oncology Vol.49 No.6
<P>Kahweol, a diterpene molecule, has antiproliferative effects on several types of human cancer cells, but whether it has apoptotic effect in non-small cell lung cancer (NSCLC) is not known. To explore this possibility, we incubated cells from two NSCLC cell lines, NCI-H358 and NCI-H1299, with different concentrations of kahweol and used the MTS assay, DAPI staining, propidium iodide staining, Annexin V staining, immunocytochemical test, and western blot analysis to characterize this molecule and the signaling pathway underlying its effects. The kahweol-treated cells showed significantly decreased cell viability, increased nuclear condensation, and an increased number of Annexin V-positive NSCLC cells. Suppression of basic transcription factor 3 (BTF3) was followed by apoptosis induced by kahweol via the ERK-mediated signaling pathway in a dose- and time-dependent manner. In addition, kahweol modulated the protein expression of BTF3 genes involved in cell-cycle regulation and apoptosis-related proteins, resulting in apoptotic cell death. Our results collectively indicated that kahweol inhibited the proliferation of NSCLC cells through ERK-mediated signaling pathways and the downregulation of BTF3.</P>
Cho, Jin Hyoung,Jeong, Jin Young,Lee, Ra Ham,Park, Mi Na,Kim, Seok-Ho,Park, Seon-Min,Shin, Jae-Cheon,Jeon, Young-Joo,Shim, Jung-Hyun,Choi, Nag-Jin,Seo, Kang Seok,Cho, Young Sik,Kim, MinSeok S.,Ko, Sun Asian Australasian Association of Animal Productio 2016 Animal Bioscience Vol.29 No.8
Adipose tissue in the loin muscle area of beef cattle as a marbling factor is directly associated with beef quality. To elucidate whether properties of proteins involved in depot specific adipose tissue were sex-dependent, we analyzed protein expression of intramuscular adipose tissue (IMAT) and omental adipose tissue (OMAT) from Hanwoo cows, steers, and bulls of Korean native beef cattle by liquid chromatography-tandem mass spectrometry (LC-MS/MS)-based proteomic analysis, quantitative polymerase chain reaction (PCR) and western blot analysis. Two different adipose depots (i.e. intramuscular and omental) were collected from cows (n = 7), steers (n = 7), or bulls (n = 7). LC-MS/MS revealed a total of 55 and 35 proteins in IMAT and OMAT, respectively. Of the 55 proteins identified, 44, 40, and 42 proteins were confirmed to be differentially expressed in IMAT of cows, steers, and bulls, respectively. In OMAT of cows, steers, and bulls, 33, 33, and 22 were confirmed to be differentially expressed, respectively. Tropomyosin (TPM) 1, TPM 2, and TPM3 were subjected to verification by quantitative PCR and western blot analysis in IMAT and OMAT of Hanwoo cows, steers, and bulls as key factors closely associated with muscle development. Both mRNA levels and protein levels of TPM1, TPM2, and TPM3 in IMAT were lower in bulls compared to in cows or steers suggesting that they were positively correlated with marbling score and quality grade. Our results may aid the regulation of marbling development and improvement of meat quality grades in beef cattle.
Quality Evaluation of Sliced and Pizza Cheeses Treated by Gamma and Electron Beam Irradiation
Kim, Hyun-Joo,Ham, Jun-Sang,Kim, Kee-Hyuk,Ha, Ji-Hyoung,Ha, Sang-Do,Jo, Cheo-Run Asian Australasian Association of Animal Productio 2010 Animal Bioscience Vol.23 No.8
This study was conducted to evaluate and compare the quality changes of commercial sliced and pizza cheeses processed by gamma and electron beam irradiation. The $L^*$-value of sliced and pizza cheeses decreased and the $a^*$-value decreased only in pizza cheese by both irradiation sources. There was no change in pH. There was no difference in 2-thiobarbituric acid reactive substances (TBARS) value between non-irradiated and irradiated samples at a dose of 3 kGy or less (p<0.05). However, both irradiation sources resulted in increased TBARS value in sliced and pizza cheeses at 5 kGy. Sensory evaluation revealed that irradiation influenced odor, taste and overall acceptability of both cheeses and may cause the limitation of consumers' acceptance for irradiated cheese products. Results indicate that both gamma and electron beam irradiations with less than 3 kGy may not influence significantly the physicochemical quality of sliced and pizza cheeses. However, to meet a market requirement, a method to overcome the sensory deterioration of cheeses should be developed and applied.
Odor Discrimination Using Neural Decoding of the Main Olfactory Bulb in Rats
You, Kyung-Jin,Ham, Hyoung Geol,Lee, Hyun Joo,Lang, Yiran,Im, Changkyun,Koh, Chin Su,Kim, Mi-Yeon,Shin, Hyung-Cheul,Shin, Hyun-Chool IEEE 2011 IEEE Transactions on Biomedical Engineering Vol.58 No.5
<P>This paper presents a novel method for inferring the odor based on neural activities observed from rats' main olfactory bulbs. Multichannel extracellular single unit recordings were done by microwire electrodes (tungsten, 50 μm, 32 channels) implanted in the mitral/tufted cell layers of the main olfactory bulb of anesthetized rats to obtain neural responses to various odors. Neural response as a key feature was measured by subtraction of neural firing rate before stimulus from after. For odor inference, we have developed a decoding method based on the maximum likelihood estimation. The results have shown that the average decoding accuracy is about 100.0%, 96.0%, 84.0%, and 100.0% with four rats, respectively.</P>
Choi, Young Deuk,Ham, Won Sik,Kim, Won Tae,Cho, Kang Su,Lee, Joo Hyoung,Cho, Soung Yong,Seo, Ju Wan,Jin, Ok Hyun Mary Ann Liebert 2009 Journal of endourology Vol.23 No.6
<P>PURPOSE: To evaluate the efficacy and safety of single-session OK-432 sclerotherapy for the treatment of renal cysts. MATERIALS AND METHODS: From October 2005 to November 2006, 48 patients (61 simple renal cysts) were included in the study. Indications were determined as flank discomfort (n = 37) or patient reassurance due to increasing size (n = 11). The simple renal cysts were aspirated under ultrasonography (US), at which point OK-432 was injected into the cyst. Follow-up was performed with US or computed tomography scan every 3 months until 1 year. Complete regression of the renal cyst or more than 70% reduction in size with no symptoms indicated a successful treatment. RESULTS: Among 61 renal cysts of 48 patients, the overall success rate was 98.4%. Complete regression occurred in 46 cysts (75.4%), and more than 90% reduction in size occurred in 6 cysts (9.8%). A size reduction of 80% to 90% and 70% to 80% occurred in five (8.2%) and three cysts (4.9%), respectively. A size reduction less than 70% occurred in only one cyst (1.6%). The success of cyst regression was correlated with cyst volume. Clinical symptoms resolved in 100% of patients with symptomatic cysts, and there was no enlargement of the aspirated cysts at the 1-year follow-up. After the procedure, there were only some minor complications, such as mild fever, flank pain, and leukocytosis, which subsided with the conservative treatment. CONCLUSIONS: Percutaneous OK-432 sclerotherapy is simple, safe, and effective, and it can be an alternative first-line therapy for simple renal cysts.</P>